Podcasts about roastery

Send us a textIn this powerful episode, we sit down with T.Shane Johnson—U.S. Marine Corps veteran, entrepreneur, motivational speaker, and best-selling author. T.Shane opens up about his extraordinary journey from surviving a brutal gang attack and homelessness to building a successful business empire and making a national impact.What You'll Learn in This Episode: • How T.Shane overcame life-threatening adversity and found his purpose • The lessons he learned during his two years of homelessness after the 2008 crash • How he built multiple successful ventures, including Big Guns Coffee with his daughter Charli • The story behind his Hike Across America initiative and his advocacy for homeless veterans and suicide prevention • His world record pushup feat and appearances on national platforms like ESPN, Fox and Friends, and USA Today • Why resilience, grit, and a mindset of service are the foundations of his successResources & Mentions: • T. Shane Johnson Official Website https://tshaneinspires.com/ • Big Guns Coffee: Big Guns Coffee Farm and Roastery: https://www.biggunscoffee.com/Connect with Us:If you enjoyed this episode, don't forget to subscribe, leave a review, and share it with someone who could use a boost of inspiration!Visit my website: https://thehello.llc/THERESACARPENTERRead my writings on my blog: https://www.theresatapestries.com/Listen to other episodes on my podcast: https://storiesofservice.buzzsprout.comWatch episodes of my podcast:https://www.youtube.com/c/TheresaCarpenter76

There are an incredible number of tasks associated with running a coffee roastery. The busy work of keeping things going often gets in the way of working on the main areas that will actually move the needle and build a successful operation.  Today's guest comes to us with a lot of experience working in roasteries and consulting operators in the areas that he has identified as "The Core 7" essential areas of roastery operations. I  fact, he has written a whol book about it!  Today on this 34th episode of Rate of Rise, brought to you by our friends at Mill City Roasters, we are talking with Luke Waite of Pomelo Coffee Consulting!  Luke Waite is the founder and principal consultant of Pomelo Coffee Consulting and the creator of the Core 7, a framework designed to help coffee roasters achieve lasting success. His background includes transforming struggling cafés, cold brew companies, and coffee roasters into efficient, profitable, and sustainable businesses. In 2024, he launched Junto, a peer-driven coaching group for roastery owners that fosters growth through camaraderie, feedback, and accountability. Luke is a seasoned public speaker, regularly presenting at the Specialty Coffee Expo, regional coffee festivals, and to groups of international coffee professionals. He also serves on the management committee for the Coffee Writers Guild, advocating for writers' ethics and journalistic integrity in coffee writing. His book on the Core 7, offers a practical guide to help roastery owners effectively manage their businesses. Endorsed by industry veterans, the book is set for a summer 2025 release and is available for pre-order!   Links: https://www.pomelocoffeeconsulting.com/   Related episodes:  416 : People-First Principles for Growing Your Shop w/ Mike McFall of Biggby Coffee 361: Managing Roastery Relationships and Logistics w/ Corey Turner of Andytown Coffee Roasters 328 : Relationships and Resiliency w/ Xavier Alexander of Metric Coffee   Our Sponsor for Rate of Rise! www.millcityroasters.com  

Join our Mailing ListCheck out our on-demand workshops for the coffee industry: "Introduction to Regenerative Coffee Farming" | "It's Time to Become a Coffee Consultant"••••••••••••••••••••••••••••••••This is the 5th episode in a 5-part series on The Daily Coffee Pro Podcast by Map It Forward hosted by Lee Safar.In this series, our guest on the podcast is Thai Dang from 96B Cafe and Roastery in Ho Chi Minh City, Vietnam. We're exploring Vietnam's specialty coffee supply chain.The 5 episodes in this series are:1. Vietnamese Specialty Coffee - https://youtu.be/e5LsTJ6CEvg2. Vietnam Is An Emerging Specialty Coffee Market - https://youtu.be/PbIx1m7YdLA3. Trading Vietnamese Specialty Coffee - https://youtu.be/hptWON6CRD04. Coffee Market Volatility in Vietnam - https://youtu.be/S0nMpulFGOc5. The Vietnamese Coffee Consumer - https://youtu.be/Sgh3LZcL0EoIn this engaging episode of The Daily Coffee Pro by Map It Forward, Lee and Thai discuss the vibrant and competitive coffee culture in Vietnam. They discuss why big coffee chains struggle to attract consumers in Vietnam, the latest coffee trends such as matcha and 'healthy' drinks, and how the local consumers prefer supporting homegrown brands over international giants like Starbucks. Learn about the challenges and future of the coffee industry in Vietnam, insights into modern Vietnamese coffee consumer behavior, and the rise of specialty coffee in the country. 00:00 Introduction: The Coffee Scene in Vietnam00:38 Exciting News: Regenerative Coffee Farming Workshops02:00 Final Episode with Thai Dang: Exploring Vietnamese Coffee Trends03:37 Trends in Vietnamese Coffee: Matcha, Healthy Ingredients, and More11:30 Consumer Behavior: Spending Power and Preferences18:31 Future of Vietnamese Coffee: Industry Insights and Predictions20:15 Conclusion: Reflections and Farewell Connect with Thai Dang and 96B Cafe and Roastery here:• https://www.96b.co/• https://www.instagram.com/96B.cafe.roastery/• https://www.facebook.com/96Bexperiment/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailinglist

Episode 41: Today we've got a special treat as Stephen was joined by the wonderful folks behind Silver Run Coffee Crafters -- Bradley and Rebecca Ladnier! They started their roastery 9 months ago and are already shipping coffee all over the country! In this interview, we discuss how they started a successful specialty coffee roasting operation in a small town, how they found stores to carry their beans, and how they win over "cream & sugar" coffee drinkers to their fresh, smooth, Specialty Coffee creations! A note on the audio/video quality: We set this up last minute and hoped the A/V setup would work better than it did. We think it's better to get this conversation to you imperfectly than not at all, so please be patient with us as we figure out the tech. SEND YOUR QUESTIONS TO: questions@riypod.com NOTES: Silver Run Coffee Crafters Website & Facebook Page Stay tuned for their FB Live every Monday evening! Follow Our NEW Instagram Account @RIY_POD CHECK US OUT HERE: Coffee Bean Corral YouTube Coffee Bean Corral Website Current Crop Roasting Shop Website Rancher Wholesale Website

Join our Mailing ListCheck out our on-demand workshops for the coffee industry: "Introduction to Regenerative Coffee Farming" | "It's Time to Become a Coffee Consultant"••••••••••••••••••••••••••••••••This is the 5th episode in a 5-part series on The Daily Coffee Pro Podcast by Map It Forward hosted by Lee Safar.In this series, our guest on the podcast is Thai Dang from 96B Cafe and Roastery in Ho Chi Minh City, Vietnam. We're exploring Vietnam's specialty coffee supply chain.The 5 episodes in this series are:1. Vietnamese Specialty Coffee - https://youtu.be/e5LsTJ6CEvg2. Vietnam Is An Emerging Specialty Coffee Market - https://youtu.be/PbIx1m7YdLA3. Trading Vietnamese Specialty Coffee - https://youtu.be/hptWON6CRD04. Coffee Market Volatility in Vietnam - https://youtu.be/S0nMpulFGOc5. The Vietnamese Coffee Consumer - https://youtu.be/Sgh3LZcL0EoIn this engaging episode of The Daily Coffee Pro by Map It Forward, Lee and Thai discuss the vibrant and competitive coffee culture in Vietnam. They discuss why big coffee chains struggle to attract consumers in Vietnam, the latest coffee trends such as matcha and 'healthy' drinks, and how the local consumers prefer supporting homegrown brands over international giants like Starbucks. Learn about the challenges and future of the coffee industry in Vietnam, insights into modern Vietnamese coffee consumer behavior, and the rise of specialty coffee in the country. 00:00 Introduction: The Coffee Scene in Vietnam00:38 Exciting News: Regenerative Coffee Farming Workshops02:00 Final Episode with Thai Dang: Exploring Vietnamese Coffee Trends03:37 Trends in Vietnamese Coffee: Matcha, Healthy Ingredients, and More11:30 Consumer Behavior: Spending Power and Preferences18:31 Future of Vietnamese Coffee: Industry Insights and Predictions20:15 Conclusion: Reflections and Farewell Connect with Thai Dang and 96B Cafe and Roastery here:• https://www.96b.co/• https://www.instagram.com/96B.cafe.roastery/• https://www.facebook.com/96Bexperiment/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailinglist

Join our Mailing ListCheck out our on-demand workshops for the coffee industry: "Introduction to Regenerative Coffee Farming" | "It's Time to Become a Coffee Consultant"••••••••••••••••••••••••••••••••This is the 4th episode in a 5-part series on The Daily Coffee Pro Podcast by Map It Forward hosted by Lee Safar.In this series, our guest on the podcast is Thai Dang from 96B Cafe and Roastery in Ho Chi Minh City, Vietnam. We're exploring Vietnam's specialty coffee supply chain.The 5 episodes in this series are:1. Vietnamese Specialty Coffee - https://youtu.be/e5LsTJ6CEvg2. Vietnam Is An Emerging Specialty Coffee Market - https://youtu.be/PbIx1m7YdLA3. Trading Vietnamese Specialty Coffee - https://youtu.be/hptWON6CRD04. Coffee Market Volatility in Vietnam - https://youtu.be/S0nMpulFGOc5. The Vietnamese Coffee Consumer - https://youtu.be/Sgh3LZcL0EoIn this episode of The Daily Coffee Pro by Map It Forward, Lee and Thai discuss the significant challenges facing the Vietnamese specialty coffee industry, including severe droughts impacting the Central Highlands, thefts of coffee crops, and the rising market volatility. The discussion covers the misconceptions about coffee hoarding, governmental advice to farmers on maintaining steady sales, and the impact of weather conditions like frost on coffee production in various regions of Vietnam. Thai Dang also shares insights into how specialty coffee business owners are navigating the current market landscape, including diversification strategies involving different varieties like Arabica, Robusta, and Liberica. Stay tuned for an in-depth look at how Vietnam's coffee value chain is adapting to these challenges.00:00 Impact of Drought on Vietnamese Coffee Farms00:19 Introduction to the Episode and Sponsor00:57 Specialty Coffee Market in Vietnam01:21 Challenges Faced by Coffee Producers02:32 Security Concerns for Coffee Farmers05:36 Government Initiatives and Agroforestry07:55 Frost Impact on Northern Vietnam Coffee11:01 Market Volatility and Business Strategies15:13 Diversification in Vietnamese Coffee20:03 Industry Challenges and Future Outlook30:05 Conclusion and Final Thoughts Connect with Thai Dang and 96B Cafe and Roastery here:• https://www.96b.co/• https://www.instagram.com/96B.cafe.roastery/• https://www.facebook.com/96Bexperiment/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailinglist

Join our Mailing ListCheck out our on-demand workshops for the coffee industry: "Introduction to Regenerative Coffee Farming" | "It's Time to Become a Coffee Consultant"••••••••••••••••••••••••••••••••This is the 4th episode in a 5-part series on The Daily Coffee Pro Podcast by Map It Forward hosted by Lee Safar.In this series, our guest on the podcast is Thai Dang from 96B Cafe and Roastery in Ho Chi Minh City, Vietnam. We're exploring Vietnam's specialty coffee supply chain.The 5 episodes in this series are:1. Vietnamese Specialty Coffee - https://youtu.be/e5LsTJ6CEvg2. Vietnam Is An Emerging Specialty Coffee Market - https://youtu.be/PbIx1m7YdLA3. Trading Vietnamese Specialty Coffee - https://youtu.be/hptWON6CRD04. Coffee Market Volatility in Vietnam - https://youtu.be/S0nMpulFGOc5. The Vietnamese Coffee Consumer - https://youtu.be/Sgh3LZcL0EoIn this episode of The Daily Coffee Pro by Map It Forward, Lee and Thai discuss the significant challenges facing the Vietnamese specialty coffee industry, including severe droughts impacting the Central Highlands, thefts of coffee crops, and the rising market volatility. The discussion covers the misconceptions about coffee hoarding, governmental advice to farmers on maintaining steady sales, and the impact of weather conditions like frost on coffee production in various regions of Vietnam. Thai Dang also shares insights into how specialty coffee business owners are navigating the current market landscape, including diversification strategies involving different varieties like Arabica, Robusta, and Liberica. Stay tuned for an in-depth look at how Vietnam's coffee value chain is adapting to these challenges.00:00 Impact of Drought on Vietnamese Coffee Farms00:19 Introduction to the Episode and Sponsor00:57 Specialty Coffee Market in Vietnam01:21 Challenges Faced by Coffee Producers02:32 Security Concerns for Coffee Farmers05:36 Government Initiatives and Agroforestry07:55 Frost Impact on Northern Vietnam Coffee11:01 Market Volatility and Business Strategies15:13 Diversification in Vietnamese Coffee20:03 Industry Challenges and Future Outlook30:05 Conclusion and Final Thoughts Connect with Thai Dang and 96B Cafe and Roastery here:• https://www.96b.co/• https://www.instagram.com/96B.cafe.roastery/• https://www.facebook.com/96Bexperiment/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailinglist

Join our Mailing ListCheck out our on-demand workshops for the coffee industry: "Introduction to Regenerative Coffee Farming" | "It's Time to Become a Coffee Consultant"••••••••••••••••••••••••••••••••This is the 3rd episode in a 5-part series on The Daily Coffee Pro Podcast by Map It Forward hosted by Lee Safar.In this series, our guest on the podcast is Thai Dang from 96B Cafe and Roastery in Ho Chi Minh City, Vietnam. We're exploring Vietnam's specialty coffee supply chain.The 5 episodes in this series are:1. Vietnamese Specialty Coffee - https://youtu.be/e5LsTJ6CEvg2. Vietnam Is An Emerging Specialty Coffee Market - https://youtu.be/PbIx1m7YdLA3. Trading Vietnamese Specialty Coffee - https://youtu.be/hptWON6CRD04. Coffee Market Volatility in Vietnam - https://youtu.be/S0nMpulFGOc5. The Vietnamese Coffee Consumer - https://youtu.be/Sgh3LZcL0EoIn this episode of the podcast, Lee and Thai discuss the unique dynamics of Vietnam's coffee market, the impact of rising middle-class demand, and the influence of quality on pricing. Discover how specialty coffee farmers in Vietnam set prices and the implications of market volatility on the coffee industry. 00:00 Introduction to Vietnamese Specialty Coffee Trading00:33 Exciting News: Regenerative Coffee Farming Workshops01:54 Discussion with Thai Dang: Coffee Value Chain in Vietnam02:31 Trading Vietnamese Specialty Coffee04:33 Challenges and Opportunities in Specialty Coffee09:22 Trendy Cafes and Responsible Sourcing13:13 The Impact of Market Volatility on Coffee Trading20:19 Conclusion and Next Episode TeaserConnect with Thai Dang and 96B Cafe and Roastery here:• https://www.96b.co/• https://www.instagram.com/96B.cafe.roastery/• https://www.facebook.com/96Bexperiment/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailinglist

Join our Mailing ListCheck out our on-demand workshops for the coffee industry: "Introduction to Regenerative Coffee Farming" | "It's Time to Become a Coffee Consultant"••••••••••••••••••••••••••••••••This is the 3rd episode in a 5-part series on The Daily Coffee Pro Podcast by Map It Forward hosted by Lee Safar.In this series, our guest on the podcast is Thai Dang from 96B Cafe and Roastery in Ho Chi Minh City, Vietnam. We're exploring Vietnam's specialty coffee supply chain.The 5 episodes in this series are:1. Vietnamese Specialty Coffee - https://youtu.be/e5LsTJ6CEvg2. Vietnam Is An Emerging Specialty Coffee Market - https://youtu.be/PbIx1m7YdLA3. Trading Vietnamese Specialty Coffee - https://youtu.be/hptWON6CRD04. Coffee Market Volatility in Vietnam - https://youtu.be/S0nMpulFGOc5. The Vietnamese Coffee Consumer - https://youtu.be/Sgh3LZcL0EoIn this episode of The Daily Coffee Pro by Map It Forward, Lee and Thai explore the unique challenges faced by the Vietnamese specialty coffee market, including fluctuating coffee cherry prices, supply chain difficulties, and maintaining quality amidst economic and climatic changes. Thai provides insights into their value-driven business approach and the importance of educating staff and customers about the coffee supply chain. 00:00 Introduction to Vietnamese Specialty Coffee00:22 Sponsorship Message: Become a Coffee Consultant01:01 Overview of the Vietnamese Coffee Market01:34 Challenges in the Coffee Value Chain02:19 Exclusive Coffee Production and Market Forces03:39 Rising Costs and Quality Concerns06:28 Maintaining Business Values Amidst Challenges12:46 Educating Customers and Staff18:02 The Future of Specialty Coffee in Vietnam20:55 Conclusion and Next Episode PreviewConnect with Thai Dang and 96B Cafe and Roastery here:• https://www.96b.co/• https://www.instagram.com/96B.cafe.roastery/• https://www.facebook.com/96Bexperiment/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailinglist

Join our Mailing ListCheck out our on-demand workshops for the coffee industry: "Introduction to Regenerative Coffee Farming" | "It's Time to Become a Coffee Consultant"••••••••••••••••••••••••••••••••This is the 2nd episode in a 5-part series on The Daily Coffee Pro Podcast by Map It Forward hosted by Lee Safar.In this series, our guest on the podcast is Thai Dang from 96B Cafe and Roastery in Ho Chi Minh City, Vietnam. We're exploring Vietnam's specialty coffee supply chain.The 5 episodes in this series are:1. Vietnamese Specialty Coffee - https://youtu.be/e5LsTJ6CEvg2. Vietnam Is An Emerging Specialty Coffee Market - https://youtu.be/PbIx1m7YdLA3. Trading Vietnamese Specialty Coffee - https://youtu.be/hptWON6CRD04. Coffee Market Volatility in Vietnam - https://youtu.be/S0nMpulFGOc5. The Vietnamese Coffee Consumer - https://youtu.be/Sgh3LZcL0EoIn this episode of The Daily Coffee Pro by Map It Forward, Lee and Thai explore the unique challenges faced by the Vietnamese specialty coffee market, including fluctuating coffee cherry prices, supply chain difficulties, and maintaining quality amidst economic and climatic changes. Thai provides insights into their value-driven business approach and the importance of educating staff and customers about the coffee supply chain. 00:00 Introduction to Vietnamese Specialty Coffee00:22 Sponsorship Message: Become a Coffee Consultant01:01 Overview of the Vietnamese Coffee Market01:34 Challenges in the Coffee Value Chain02:19 Exclusive Coffee Production and Market Forces03:39 Rising Costs and Quality Concerns06:28 Maintaining Business Values Amidst Challenges12:46 Educating Customers and Staff18:02 The Future of Specialty Coffee in Vietnam20:55 Conclusion and Next Episode PreviewConnect with Thai Dang and 96B Cafe and Roastery here:• https://www.96b.co/• https://www.instagram.com/96B.cafe.roastery/• https://www.facebook.com/96Bexperiment/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailinglist

Join our Mailing ListCheck out our on-demand workshops for the coffee industry: "Introduction to Regenerative Coffee Farming" | "It's Time to Become a Coffee Consultant"••••••••••••••••••••••••••••••••This is the 2nd episode in a 5-part series on The Daily Coffee Pro Podcast by Map It Forward hosted by Lee Safar.In this series, our guest on the podcast is Thai Dang from 96B Cafe and Roastery in Ho Chi Minh City, Vietnam. We're exploring Vietnam's specialty coffee supply chain.The 5 episodes in this series are:1. Vietnamese Specialty Coffee - https://youtu.be/e5LsTJ6CEvg2. Vietnam Is An Emerging Specialty Coffee Market - https://youtu.be/PbIx1m7YdLA3. Trading Vietnamese Specialty Coffee - https://youtu.be/hptWON6CRD04. Coffee Market Volatility in Vietnam - https://youtu.be/S0nMpulFGOc5. The Vietnamese Coffee Consumer - https://youtu.be/Sgh3LZcL0EoIn this episode of The Daily Coffee Pro by Map It Forward, Lee and Thai explore the unique challenges faced by the Vietnamese specialty coffee market, including fluctuating coffee cherry prices, supply chain difficulties, and maintaining quality amidst economic and climatic changes. Thai provides insights into their value-driven business approach and the importance of educating staff and customers about the coffee supply chain. 00:00 Introduction to Vietnamese Specialty Coffee00:22 Sponsorship Message: Become a Coffee Consultant01:01 Overview of the Vietnamese Coffee Market01:34 Challenges in the Coffee Value Chain02:19 Exclusive Coffee Production and Market Forces03:39 Rising Costs and Quality Concerns06:28 Maintaining Business Values Amidst Challenges12:46 Educating Customers and Staff18:02 The Future of Specialty Coffee in Vietnam20:55 Conclusion and Next Episode Preview Connect with Thai Dang and 96B Cafe and Roastery here:• https://www.96b.co/• https://www.instagram.com/96B.cafe.roastery/• https://www.facebook.com/96Bexperiment/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailinglist

Join our Mailing ListCheck out our on-demand workshops for the coffee industry: "Introduction to Regenerative Coffee Farming" | "It's Time to Become a Coffee Consultant"••••••••••••••••••••••••••••••••This is the first episode in a 5-part series on The Daily Coffee Pro Podcast by Map It Forward hosted by Lee Safar.In this series, our guest on the podcast is Thai Dang from 96B Cafe and Roastery in Ho Chi Minh City, Vietnam. We're exploring Vietnam's specialty coffee supply chain.The 5 episodes in this series are:1. Vietnamese Specialty Coffee - https://youtu.be/e5LsTJ6CEvg2. Vietnam Is An Emerging Specialty Coffee Market - https://youtu.be/PbIx1m7YdLA3. Trading Vietnamese Specialty Coffee - https://youtu.be/hptWON6CRD04. Coffee Market Volatility in Vietnam - https://youtu.be/S0nMpulFGOc5. The Vietnamese Coffee Consumer - https://youtu.be/Sgh3LZcL0EoIn this episode, Lee and Thai discuss Vietnam's unique position in the specialty coffee market, the impact of climate change, and the role of government support in coffee production.Thai shares insights into his vertically integrated business model, the specialty coffee boom in Vietnam, and challenges coffee producers face due to changing weather patterns.Tune in to learn about Vietnam's journey toward a more sustainable coffee future.00:00 Debunking Coffee Misconceptions00:19 Exciting News: Regenerative Coffee Farming Workshops01:40 Introduction to the Podcast and Guest02:25 Addressing the Coffee Crisis06:08 Vietnam's Coffee Value Chain12:16 Challenges in Vietnamese Coffee Production16:50 Specialty Coffee in Vietnam22:39 Conclusion and Next Episode PreviewConnect with Thai Dang and 96B Cafe and Roastery here:• https://www.96b.co/• https://www.instagram.com/96B.cafe.roastery/• https://www.facebook.com/96Bexperiment/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailinglist

Join our Mailing ListCheck out our on-demand workshops for the coffee industry: "Introduction to Regenerative Coffee Farming" | "It's Time to Become a Coffee Consultant"••••••••••••••••••••••••••••••••This is the first episode in a 5-part series on The Daily Coffee Pro Podcast by Map It Forward hosted by Lee Safar.In this series, our guest on the podcast is Thai Dang from 96B Cafe and Roastery in Ho Chi Minh City, Vietnam. We're exploring Vietnam's specialty coffee supply chain.The 5 episodes in this series are:1. Vietnamese Specialty Coffee - https://youtu.be/e5LsTJ6CEvg2. Vietnam Is An Emerging Specialty Coffee Market - https://youtu.be/PbIx1m7YdLA3. Trading Vietnamese Specialty Coffee - https://youtu.be/hptWON6CRD04. Coffee Market Volatility in Vietnam - https://youtu.be/S0nMpulFGOc5. The Vietnamese Coffee Consumer - https://youtu.be/Sgh3LZcL0EoIn this episode, Lee and Thai discuss Vietnam's unique position in the specialty coffee market, the impact of climate change, and the role of government support in coffee production.Thai shares insights into his vertically integrated business model, the specialty coffee boom in Vietnam, and challenges coffee producers face due to changing weather patterns.Tune in to learn about Vietnam's journey toward a more sustainable coffee future.00:00 Debunking Coffee Misconceptions00:19 Exciting News: Regenerative Coffee Farming Workshops01:40 Introduction to the Podcast and Guest02:25 Addressing the Coffee Crisis06:08 Vietnam's Coffee Value Chain12:16 Challenges in Vietnamese Coffee Production16:50 Specialty Coffee in Vietnam22:39 Conclusion and Next Episode PreviewConnect with Thai Dang and 96B Cafe and Roastery here:• https://www.96b.co/• https://www.instagram.com/96B.cafe.roastery/• https://www.facebook.com/96Bexperiment/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailinglist

Prepare for a jam-packed episode of The Food Professor Podcast as hosts Michael LeBlanc and Dr. Sylvain Charlebois break down the latest food and retail industry trends shaping today's market.

Fluent Fiction - Dutch: Mystery in the Roastery: Unveiling Coffee's Hidden Story Find the full episode transcript, vocabulary words, and more:fluentfiction.com/nl/episode/2025-02-06-23-34-02-nl Story Transcript:Nl: Op een koude winterochtend dwarrelden sneeuwvlokken zachtjes naar beneden, terwijl binnen in de koffiebranderij de geur van versgebakken koffiebonen de lucht vulde.En: On a cold winter morning, snowflakes gently drifted down, while inside the koffiebranderij the aroma of freshly roasted coffee beans filled the air.Nl: Anouk stond achter de houten toonbank, haar handen gewikkeld om een warme kop koffie.En: Anouk stood behind the wooden counter, her hands wrapped around a warm cup of coffee.Nl: Ze hield van de rustige charme van de roastery, waar de muren waren bekleed met juten zakken koffiebonen en het zachte gezoem van industriële machines hen omhulde.En: She loved the calm charm of the roastery, where the walls were lined with burlap sacks of coffee beans and the soft hum of industrial machines enveloping them.Nl: Die ochtend bedacht ze zich dat Sven, de manager van de koffiebranderij, altijd zijn lijst met taken had.En: That morning she realized that Sven, the manager of the koffiebranderij, always had his list of tasks.Nl: Hij was bezig met het controleren van de nieuwe lading koffiebonen die net vanuit Zuid-Amerika was gearriveerd.En: He was busy inspecting the new shipment of coffee beans that had just arrived from Zuid-Amerika.Nl: Terwijl hij een van de juten zakken opende, viel er plotseling iets op de grond.En: As he opened one of the burlap sacks, something suddenly fell to the ground.Nl: "Wat is dit?"En: "What is this?"Nl: mompelde hij, terwijl hij een klein, gekreukt papiertje opraapte.En: he muttered, picking up a small, crumpled piece of paper.Nl: Anouk's nieuwsgierigheid werd gewekt.En: Anouk's curiosity was piqued.Nl: "Wat heb je daar?"En: "What do you have there?"Nl: vroeg ze, haar ogen die van spanning glinsterden.En: she asked, her eyes sparkling with excitement.Nl: Sven bladerde door de rest van de zakken, terwijl hij het papier aan Anouk overhandigde.En: Sven flipped through the rest of the sacks while handing the paper to Anouk.Nl: "Het is gewoon een stuk papier," zei hij, zijn stem onverschillig.En: "It's just a piece of paper," he said, his voice indifferent.Nl: Maar Anouk zag de krabbels.En: But Anouk saw the scribbles.Nl: Ze waren ongewoon.En: They were unusual.Nl: Een reeks vreemde symbolen en een paar woorden in een handschrift dat moeilijk te lezen was.En: A series of strange symbols and a few words in handwriting that was difficult to read.Nl: Anouk voelde een vonkje van avontuur in haar.En: Anouk felt a spark of adventure in her.Nl: Ze wilde weten wat het betekende.En: She wanted to know what it meant.Nl: "Misschien is het een aanwijzing," zei ze optimistisch.En: "Maybe it's a clue," she said optimistically.Nl: "Een puzzel!"En: "A puzzle!"Nl: Sven zuchtte en haalde zijn schouders op.En: Sven sighed and shrugged.Nl: "Ik weet het niet, Anouk.En: "I don't know, Anouk.Nl: Het kan ook gewoon rommel zijn."En: It could just be junk."Nl: Toch liet Anouk het niet los.En: Still, Anouk didn't let it go.Nl: Ze nam de note mee naar huis, bestudeerde het grondig en surfte online naar vergelijkbare tekens.En: She took the note home, studied it thoroughly, and surfed online for similar signs.Nl: Dagen gingen voorbij, terwijl de sneeuw buiten bleef vallen.En: Days passed while the snow continued to fall outside.Nl: Anouk's volharding begon vruchten af te werpen.En: Anouk's perseverance began to pay off.Nl: Langzaam ontdekte ze dat de symbolen overeenkwamen met een inheems patroon uit de streek waar de koffie vandaan was gekomen.En: Gradually, she discovered that the symbols matched a native pattern from the region where the coffee had come from.Nl: Ondertussen had Sven moeite om het incident te negeren.En: Meanwhile, Sven struggled to ignore the incident.Nl: Anouk's vastberadenheid was aanstekelijk.En: Anouk's determination was contagious.Nl: "Misschien moet ik toch helpen," dacht hij bij zichzelf.En: "Maybe I should help after all," he thought to himself.Nl: Hij zette koffie en ging naast haar zitten.En: He made coffee and sat down next to her.Nl: Samen brainstormden ze over de betekenis van het note.En: Together they brainstormed about the meaning of the note.Nl: Anouk vertelde hem over haar bevindingen, en Sven begon meer geïnteresseerd te raken.En: Anouk told him about her findings, and Sven began to get more interested.Nl: Na wat meer onderzoek ontdekte Anouk dat het niet zomaar een aanwijzing was.En: After more research, Anouk discovered that it was not just any clue.Nl: Het was een bericht van de lokale koffieboeren, een manier om hun erfgoed te delen en de unieke oorsprong van hun koffie te onderstrepen.En: It was a message from the local coffee farmers, a way to share their heritage and underscore the unique origin of their coffee.Nl: Het note had symbolische waarde en was geen ongeluk maar een geschenk.En: The note had symbolic value and was not an accident but a gift.Nl: Met deze oplossing kon Anouk Sven overtuigen van het belang van het verhaal achter hun koffie.En: With this solution, Anouk convinced Sven of the importance of the story behind their coffee.Nl: Hij bewonderde hoe ze het raadsel had opgelost en was trots op haar doorzettingsvermogen.En: He admired how she solved the mystery and was proud of her perseverance.Nl: "Ik wist niet dat er zo'n verhaal achter onze bonen zat," gaf hij toe, terwijl hij met nieuwe waardering naar de zakken koffie keek waarvan de geur het pand vulde.En: "I didn't know there was such a story behind our beans," he admitted, as he looked at the sacks of coffee with newfound appreciation, their aroma filling the establishment.Nl: Anouk voelde zich zelfverzekerd.En: Anouk felt confident.Nl: Ze realiseerde zich dat haar nieuwsgierigheid en probleemoplossende vaardigheden onmisbaar waren, zelfs in een wereld gerund door zakelijke doelstellingen.En: She realized that her curiosity and problem-solving skills were indispensable, even in a world driven by business objectives.Nl: Sven leerde dat soms de meest onverwachte ontdekkingen de waarde aan je werk kunnen toevoegen.En: Sven learned that sometimes the most unexpected discoveries can add value to your work.Nl: Vanaf die dag werkten ze samen met nieuwe energie, klaar om meer mysteries, groot en klein, aan te pakken in de warme omarming van de koffiebranderij.En: From that day on, they worked together with renewed energy, ready to tackle more mysteries, big and small, in the warm embrace of the koffiebranderij. Vocabulary Words:snowflakes: sneeuwvlokkendrifted: dwarreldenaroma: geurroastery: koffiebranderijburlap: jutensacks: zakkenenveloping: omhuldeshipment: ladingcrumpled: gekreuktscribbles: krabbelssymbols: symbolenhandwriting: handschriftcuriosity: nieuwsgierigheidpuzzled: puzzelperseverance: volhardingmatched: overeenkwamenregion: streekdiscovery: ontdekkingincident: incidentdetermination: vastberadenheidheritage: erfgoedunderscore: onderstrepenaccident: ongelukgift: geschenkadmired: bewonderdeperseverance: doorzettingsvermogenconfident: zelfverzekerdindispensable: onmisbaarobjectives: doelstellingenunexpected: onverwachte

Fluent Fiction - Hindi: Brewed Bonds: How Friendship in a Roastery Beat Exam Blues Find the full episode transcript, vocabulary words, and more:fluentfiction.com/hi/episode/2025-02-06-23-34-02-hi Story Transcript:Hi: दिल्ली की सर्दियों में, एक गरम कॉफी रोस्टरी के दरवाज़े पर बर्फ सी ठंडी हवा ने दस्तक दी थी।En: In the winters of Delhi, a cold breeze knocked at the door of a warm coffee roastery.Hi: अंदर, आकाश धुएं और खुशबूओं से भरा हुआ था जहां आर्यन और तारा एक किनारे अपने लैपटॉप्स और किताबों के साथ बैठे थे।En: Inside, the air was filled with smoke and aromas where Aaryan and Tara were sitting in a corner with their laptops and books.Hi: दोनों की गहरी दोस्ती और पढ़ाई की साझेदारी कई वर्षों से चल रही थी।En: Their deep friendship and study partnership had been going strong for several years.Hi: आर्यन के चेहरे पर चिंता की रेखाएं थीं।En: Lines of worry were etched on 's face.Hi: मिडटर्म परीक्षाएं सर पर थीं और भावनाओं का तूफ़ान उसके दिमाग में चल रहा था।En: The midterm exams were looming and a storm of emotions was swirling in his mind.Hi: "इतना पढ़ना बाकी है.En: "There's so much more to study...Hi: मुझे समझ नहीं आ रहा कब तक कैसे पढ़ूं," आर्यन ने हाथ में पकड़ी कॉफी को देखते हुए कहा।En: I don't understand how long and how to study," Aaryan said, staring at the coffee he was holding.Hi: तारा उसकी बातों में सारे उत्तर सुन रही थी।En: Tara was listening intently to his words.Hi: उसका स्वभाव शांत और आत्मविश्वासी था।En: Her demeanor was calm and confident.Hi: "आर्यन, पहले तुम्हारे चेहरे पर मुस्कान लेकर आओ," तारा ने मुस्कुराते हुए कहा।En: "Aaryan, first bring a smile to your face," Tara said with a smile.Hi: "तुम्हें चाहिए कि बीच-बीच में ब्रेक लो।En: "You need to take breaks in between."Hi: "आर्यन ने गहरी सांस ली।En: Aaryan took a deep breath.Hi: "लेकिन, अगर पढ़ाई पूरी नहीं हुई तो?En: "But, what if the studies aren't completed?"Hi: " उसने चिंता से पूछा।En: he asked with concern.Hi: तारा ने उसकी आंखों में देखते हुए कहा, "चलो, आज थोड़ा अलग करते हैं।En: Tara looked into his eyes and said, "Let's do something different today.Hi: चलो, कुछ अलग पढ़ाई करते हैं जिसमें मजा आए और समझ जल्दी आए।En: Let's study in a different way that's fun and easy to understand."Hi: "दोनों ने मिलकर पढ़ाई का नया तरीका अपनाया।En: Together, they adopted a new study method.Hi: एक टॉपिक पूरा करने के बाद, वे कॉफी शॉप के आसपास टहलते और बातें करते।En: After completing one topic, they would stroll around the coffee shop and converse.Hi: एक-दूसरे से प्रश्न पूछते और जवाब तलाशते।En: They asked each other questions and sought answers.Hi: धीरे-धीरे आर्यन का मन हल्का होने लगा।En: Gradually, 's mind began to lighten.Hi: काफी देर बाद, जब तारा ने एक कठिन गणित की समस्या हल की, तो आर्यन के मन में एक पल का जादू हुआ।En: Much later, when Tara solved a difficult math problem, Aaryan experienced a magical moment.Hi: "तुम्हारा तरीका कितना आसान था।En: "Your method was so simple.Hi: मैं पहले क्यों नहीं समझ पाया?En: Why didn't I understand it before?"Hi: " आर्यन ने अचरज से कहा।En: Aaryan said in amazement.Hi: इस तरह के छोटे ब्रेक्स और आपसी सहयोग से आर्यन को महसूस हुआ कि काम का बोझ कम हो रहा है।En: With these small breaks and mutual cooperation, Aaryan realized that the workload was decreasing.Hi: उसने देखा कि सफल होने के लिए अकेले प्रयास नहीं, बल्कि अच्छी टीमवर्क भी जरूरी है।En: He saw that to succeed, it's not just personal effort but also good teamwork that is necessary.Hi: मिडटर्म के करीब आते समय, आर्यन को विश्वास महसूस होने लगा।En: As the midterms approached, Aaryan began to feel confident.Hi: उसने तारा का धन्यवाद किया।En: He thanked Tara.Hi: "तुम्हारा सहयोग मेरे लिए बहुत अनमोल है।En: "Your support is invaluable to me.Hi: अब मुझे समझ में आया है कि बराबर के अंतराल पर आराम लेना और दोस्तों की सहायता लेना कितना महत्वपूर्ण है," आर्यन ने कहा।En: Now I understand how important it is to take regular breaks and seek help from friends," Aaryan said.Hi: आर्यन ने परीक्षाएं पूर्ण आत्मविश्वास के साथ दीं और खुद को पहले से ज्यादा संतुलित और सुशिक्षित महसूस किया।En: Aaryan took his exams with full confidence and felt more balanced and educated than before.Hi: उस सर्दियों में दिल्ली की कॉफी रोस्टरी सिर्फ एक ठिकाना नहीं, बल्कि उसकी नई सोच और दोस्ती की मिठास लाने वाली जगह बन गई।En: That winter, the Delhi coffee roastery became not just a hangout but a place of new thinking and the sweetness of friendship. Vocabulary Words:breeze: हवाroastery: रोस्टरीaromas: खुशबूओंetched: खुदीlooming: सर परswirling: घूम रहाintently: सावधानी सेdemeanor: स्वभावstroll: टहलनाconverse: बातें करनाgradually: धीरे-धीरेlighten: हल्का होनाsolve: हल करनाamazing: अचरजconfidence: आत्मविश्वासinvaluable: अनमोलbalanced: संतुलितeducated: सुशिक्षितhangout: ठिकानाfriendship: दोस्तीbrick: ईंटmethod: तरीकाemotions: भावनाएंstorm: तूफ़ानcompleted: पूरीadopted: अपनायाunderstand: समझनाtemporary: अस्थायीmagical: जादुईcooperation: सहयोग

Fluent Fiction - French: Unexpected Bonds Brewed in a Parisian Roastery Find the full episode transcript, vocabulary words, and more:fluentfiction.com/fr/episode/2025-02-06-23-34-02-fr Story Transcript:Fr: L'air parfumé du Café du Monde emplit la petite brûlerie, offrant aux visiteurs une chaleur bienveillante en ce matin d'hiver glacial.En: The fragrant air of Café du Monde fills the small roastery, offering visitors a benevolent warmth on this freezing winter morning.Fr: Des clients fatigués attendent, profitant de moments de sérénité, tandis que les baristas s'affairent derrière le comptoir.En: Tired customers wait, enjoying moments of serenity, while the baristas busily work behind the counter.Fr: Le bruit des machines se mêle aux conversations discrètes, créant une symphonie agréable.En: The noise from the machines mixes with the discreet conversations, creating a pleasant symphony.Fr: Étienne est assis seul près de la fenêtre.En: Étienne sits alone by the window.Fr: Il regarde les flocons de neige danser dehors, une tasse de café fumant devant lui.En: He watches the snowflakes dancing outside, a steaming cup of coffee in front of him.Fr: L'arôme riche et exotique du mélange qu'il vient de commander le fascine.En: The rich and exotic aroma of the blend he just ordered fascinates him.Fr: Il l'a découvert dans un magazine spécialisé, parlant d'un mélange rare de grains d'Éthiopie, et a hâte de le goûter.En: He discovered it in a specialized magazine, talking about a rare mix of Ethiopian beans, and he's eager to taste it.Fr: Camille entre dans la brûlerie, secouant doucement ses cheveux pour enlever la neige.En: Camille enters the roastery, gently shaking her hair to remove the snow.Fr: Elle commande son café et cherche une place libre.En: She orders her coffee and looks for an empty seat.Fr: Ses traits reflètent la fatigue du vol, mais son sourire reste chaleureux.En: Her features reflect the fatigue of the flight, but her smile remains warm.Fr: Elle s'assoit près d'Étienne, son regard lui adressant un salut amical.En: She sits near Étienne, her gaze giving him a friendly greeting.Fr: "Difficile de résister à une pause café ici, n'est-ce pas ?"En: "Hard to resist a coffee break here, isn't it?"Fr: dit-elle en riant légèrement.En: she says with a light laugh.Fr: Étienne, surpris, acquiesce doucement.En: Étienne, surprised, nods gently.Fr: Il hésite, cherchant ses mots.En: He hesitates, searching for his words.Fr: "Oui...En: "Yes...Fr: Le café ici est particulier," dit-il finalement, sa voix un peu timide.En: The coffee here is special," he finally says, his voice a bit timid.Fr: Nadine, la barista, s'approche de leur table avec une nouvelle cafetière.En: Nadine, the barista, approaches their table with a new coffee pot.Fr: "Ce mélange est rare," explique-t-elle, son enthousiasme palpable.En: "This blend is rare," she explains, her enthusiasm palpable.Fr: "On l'appelle 'Cœur de l'Afrique'.En: "We call it 'Cœur de l'Afrique'.Fr: J'adore partager son histoire."En: I love sharing its story."Fr: Les yeux d'Étienne s'illuminent.En: Étienne's eyes light up.Fr: "C'est incroyable," murmure-t-il.En: "It's incredible," he murmurs.Fr: "Je rêvais de le goûter."En: "I dreamed of tasting it."Fr: Voyant l'intérêt d'Étienne, Camille invite à partager leurs tables.En: Seeing Étienne's interest, Camille invites them to share their tables.Fr: "Alors, qu'est-ce qui vous amène ici, tous les deux ?"En: "So, what brings you both here?"Fr: demande-t-elle, curieuse.En: she asks, curious.Fr: Étienne respire profondément.En: Étienne takes a deep breath.Fr: "Je suis juste de passage avant mon prochain vol," explique-t-il.En: "I'm just passing through before my next flight," he explains.Fr: "J'aime découvrir de nouveaux cafés.En: "I love discovering new coffees.Fr: J'avoue être plus observateur qu'aventureux."En: I admit I'm more of an observer than adventurous."Fr: Camille rit doucement.En: Camille laughs softly.Fr: "Je suis souvent en déplacement pour le travail.En: "I'm often traveling for work.Fr: Mais aujourd'hui, j'avais besoin de temps pour moi."En: But today, I needed some time for myself."Fr: Nadine sourit, glissant doucement dans une chaise vacante.En: Nadine smiles, gently sliding into a vacant chair.Fr: "J'étudie l'histoire de l'art et je travaille ici pour découvrir les histoires des gens.En: "I study art history and work here to discover people's stories.Fr: Chaque café, chaque moment, a son histoire."En: Every coffee, every moment, has its story."Fr: À mesure que la conversation avance, Étienne se sent de plus en plus à l'aise.En: As the conversation progresses, Étienne feels more and more comfortable.Fr: Il partage des anecdotes de ses voyages solitaires.En: He shares anecdotes from his solitary travels.Fr: Camille raconte les péripéties de ses aventures professionnelles.En: Camille recounts the adventures of her professional escapades.Fr: Nadine, passionnée par le lien entre l'art et la vie quotidienne, écoute et ajoute ses observations.En: Nadine, passionate about the link between art and everyday life, listens and adds her observations.Fr: Ensemble, ils échangent des rêves et des projets.En: Together, they exchange dreams and projects.Fr: Les heures passent sans qu'ils s'en rendent compte, leurs tasses se remplissant à nouveau.En: The hours pass without them noticing, their cups refilling again and again.Fr: Finalement, l'heure de se séparer arrive.En: Finally, the time to part arrives.Fr: Étienne se sent enrichi par cette rencontre fortuite.En: Étienne feels enriched by this chance encounter.Fr: "J'aimerais garder contact," avoue-t-il, un sourire timide aux lèvres.En: "I'd like to keep in touch," he admits, a shy smile on his lips.Fr: Camille et Nadine acquiescent avec enthousiasme.En: Camille and Nadine nod enthusiastically.Fr: "Ce serait formidable !"En: "That would be wonderful!"Fr: dit Camille.En: Camille says.Fr: Nadine ajoute : "Après tout, de telles rencontres sont précieuses."En: Nadine adds, "After all, such encounters are precious."Fr: Étienne quitte la brûlerie, son cœur léger.En: Étienne leaves the roastery, his heart light.Fr: Cette rencontre inattendue a laissé une empreinte nouvelle en lui.En: This unexpected meeting has left a new impression on him.Fr: Il comprend maintenant que sortir de sa coquille peut révéler des mondes insoupçonnés.En: He now understands that stepping out of his shell can reveal undiscovered worlds.Fr: Les histoires des autres sont un trésor à partager.En: The stories of others are a treasure to share.Fr: Alors que les flocons continuent de tomber doucement sur Paris, Étienne sait que son voyage ne fait que commencer.En: As the snowflakes continue to fall gently on Paris, Étienne knows his journey is just beginning. Vocabulary Words:the fragrant air: l'air parfuméthe small roastery: la petite brûleriethe benevolent warmth: la chaleur bienveillantethe tired customers: les clients fatiguésthe moments of serenity: les moments de sérénitéthe discreet conversations: les conversations discrètesthe pleasant symphony: la symphonie agréablethe snowflakes: les flocons de neigea steaming cup: une tasse fumantethe exotic aroma: l'arôme exotiquethe rare mix: le mélange rarethe Ethiopian beans: les grains d'Éthiopiethe fatigue of the flight: la fatigue du volthe friendly greeting: le salut amicalthe shy smile: le sourire timidethe rare blend: le mélange rarethe next flight: le prochain volthe solitary travels: les voyages solitairesthe professional escapades: les aventures professionnellesthe vacant chair: la chaise vacantethe anecdotes: les anecdotesthe passionate observations: les observations passionnéesthe undiscovered worlds: les mondes insoupçonnésthe precious encounters: les rencontres précieusesthe specialized magazine: le magazine spécialiséthe link between art and everyday life: le lien entre l'art et la vie quotidiennethe benevolent warmth: la chaleur bienveillantethe timid voice: la voix timidethe specialized magazine: le magazine spécialiséthe chance encounter: la rencontre fortuite

Today, we're continuing our deep dive into how water quality can transform the taste and character of coffee. In part one, we explored the fascinating science behind water and coffee brewing. In part two, we'll find out how water science is being applied in practice to elevate customer experience. We'll speak with Maximillian Lundin, Product Marketing Manager at Bluewater Group, and Sergio Barbarisi, International Key Accounts Manager at BWT water+more, about the latest innovations in water purification technologies and their role in shaping sustainable and more flavourful coffee .Credits music: Consent by Rosie Smith in association with The Coffee Music Project and SEB CollectiveSign up for our newsletter to receive the latest coffee news at worldcoffeeportal.comSubscribe to 5THWAVE on Instagram @5thWaveCoffee and tell us what topics you'd like to hear

Over the next two episodes, we're deep-diving into the fascinating science of how water quality can profoundly transform the flavour and character of your coffee. In part one, we're donning our lab coats to explore water chemistry and its impact on coffee. We'll speak with Maxwell Colonna-Dashwood, coffee entrepreneur and author, and Christopher H. Hendon, Associate Professor of Chemistry at the University of Oregon. Together, they co-authored the groundbreaking book Water for Coffee and are now working on its highly anticipated sequel, Water for Coffee 2.In part two, we'll turn to innovative solutions for coffee filtration with Maximillian Lundin from Bluewater and Sergio Barbarisi from BWT water+more.Credits music: Wild Wind by PHILDEL in association with The Coffee Music Project and SEB CollectiveSign up for our newsletter to receive the latest coffee news at worldcoffeeportal.comSubscribe to 5THWAVE on Instagram @5thWaveCoffee and tell us what topics you'd like to hear

Fluent Fiction - Hungarian: Aroma of Integrity: Unmasking the Truth in a Coffee Roastery Find the full episode transcript, vocabulary words, and more:fluentfiction.com/hu/episode/2024-11-21-23-34-02-hu Story Transcript:Hu: Az ősz aranyló levelekkel borította be a kávépörkölő üvegajtója előtti járdát.En: The autumn covered the sidewalk in front of the glass door of the kávépörkölő with golden leaves.Hu: A roastery meleg és barátságos atmoszférát árasztott magából.En: The roastery exuded a warm and friendly atmosphere.Hu: A fapadló recsegett, mikor Zoltán belépett, és azonnal megérezte a frissen pörkölt kávé gazdag aromáját, ami mindig boldogsággal töltötte el.En: The wooden floor creaked as Zoltán stepped inside, and he immediately sensed the rich aroma of freshly roasted coffee, which always filled him with happiness.Hu: De ma valami más volt a levegőben, valami nyomasztó.En: But today there was something different in the air, something oppressive.Hu: Zoltán és Katalin társak voltak a roasteryban.En: Zoltán and Katalin were partners in the roastery.Hu: Katalin éppen egy fontos megállapodást kötött egy nagyvállalattal.En: Katalin had just made an important deal with a large corporation.Hu: Az ügyfelek az etikus beszerzés mellett kötelezték el magukat, és Katalin büszkén hirdette az üzlet új arculatát.En: The clients committed to ethical sourcing, and Katalin proudly announced the new image of the business.Hu: De Zoltán szívét aggasztotta, amit nemrégiben talált.En: But Zoltán's heart was troubled by what he had recently discovered.Hu: Ahogy Zoltán átnézte a kávébabot tartalmazó linen zsákokat, észrevett egy részletet, ami eddig elkerülte a figyelmét.En: As Zoltán went through the linen sacks containing coffee beans, he noticed a detail that had previously escaped his attention.Hu: A szállítólevélen szereplő kis betűs megjegyzés arra utalt, hogy a babokat nem etikus forrásból szerezték be.En: A small note on the delivery slip indicated that the beans were not sourced ethically.Hu: Zoltán arcán izzadtságcseppek jelentek meg.En: Sweat droplets appeared on Zoltán's face.Hu: Mit tegyen?En: What should he do?Hu: Ha elmondja Katalinnak, az veszélybe sodorhatja az egész üzletet.En: If he told Katalin, it could jeopardize the entire business.Hu: Katalin éppen a roastery egyik sarkában állt, mosolyogva beszélt egy telefonon az új ügyfélekkel.En: Katalin stood in one corner of the roastery, speaking on the phone with the new clients, still smiling.Hu: Büszke volt arra, amit elért.En: She was proud of her achievements.Hu: Zoltán érezte, hogy el kell mondania neki az igazságot, de félénk volt.En: Zoltán felt that he had to tell her the truth, but he was hesitant.Hu: Végül összeszedte a bátorságát és odalépett hozzá.En: Finally, he gathered his courage and approached her.Hu: "Katalin, szeretnék beszélni veled valamiről, ami nagyon fontos" – kezdte el Zoltán, szemeiben elszántság csillogott.En: "Katalin, I would like to talk to you about something very important," Zoltán began, a determination shining in his eyes.Hu: Katalin letette a telefont, és kíváncsian nézett rá.En: Katalin put down the phone and looked at him with curiosity.Hu: "Mi történt, Zoltán?En: "What happened, Zoltán?"Hu: " – kérdezte, még mindig mosolyogva.En: she asked, still smiling.Hu: "Találtam valamit a kávé megérkezési levelein.En: "I found something on the coffee arrival papers.Hu: Nem egyeznek az etikus forrásokra vonatkozó állításainkkal.En: They don't match our claims about ethical sources."Hu: " Zoltán hangja eltökélt és tiszta volt.En: Zoltán's voice was resolved and clear.Hu: Katalin szája mosolyból aggodalomba torzult.En: Katalin's smile turned into concern.Hu: "Ez komoly?En: "Is this serious?"Hu: " – kérdezte, és most már ő is izgatott lett.En: she asked, now becoming excited herself.Hu: "Én is meglepődtem" – bólintott Zoltán.En: "I was surprised too," Zoltán nodded.Hu: "De nekünk tisztán kell játszanunk, hogy megőrizzük a vásárlók bizalmát.En: "But we have to play it straight to maintain the trust of our customers."Hu: "Katalin néhány pillanatig gondolkodott, aztán mély levegőt vett.En: Katalin thought for a few moments, then took a deep breath.Hu: "Rendben van" – mondta végül.En: "Alright," she finally said.Hu: "Nagyon hálás vagyok, hogy ezt elmondtad.En: "I'm very grateful you told me this.Hu: Változtatnunk kell.En: We need to change.Hu: Keressünk új, megbízható beszállítót és tárgyaljuk újra az üzletfeltételeket.En: Let's find new, reliable suppliers and renegotiate the business terms."Hu: "Zoltán megkönnyebbült és hálásan nézett Katalinra.En: Zoltán looked at Katalin with relief and gratitude.Hu: Tudta, hogy nehéz lesz a projekt így, de végül is mindketten ugyanazokat az értékeket képviselték.En: He knew the project would be difficult this way, but after all, they both stood for the same values.Hu: Pár nap múlva együtt ültek egy másik helyi kávébeszállítóval, akik szigorú etikai szabályokat követtek.En: A few days later, they were sitting together with another local coffee supplier who adhered to strict ethical rules.Hu: Katalin ismét mosolygott, de most már nemcsak az üzlet sikeressége miatt, hanem azért is, mert megőrizték integritásukat.En: Katalin smiled again, but this time not just because of the business's success, but because they had preserved their integrity.Hu: Ezután Zoltán gyakrabban hangot adott véleményének, tudva, hogy Katalin értékeli az őszinteséget.En: After that, Zoltán more often voiced his opinion, knowing that Katalin appreciated honesty.Hu: Végül is, közösen építették a roastery hírnevét, ami most már valóban tükrözte az értékeiket.En: After all, they built the roastery's reputation together, which now truly reflected their values. Vocabulary Words:autumn: őszsidewalk: járdaroastery: kávépörkölőexude: árasztcreak: recsegaroma: aromaoppressive: nyomasztópartner: társcorporation: nagyvállalatcommit: kötelezethical: etikusproudly: büszkénannounce: hirdetlinen: lensack: zsáksweat: izzadtságjeopardize: veszélyeztetcuriosity: kíváncsiságresolve: eltökéltségconcern: aggodalomtrust: bizalomreliable: megbízhatósupplier: beszállítórenegotiate: újratárgyalgratitude: hálaintegrity: integritáspreserve: megőrizopinion: véleményreputation: hírnévreflect: tükröz

Fluent Fiction - Korean: Crisis at the Roastery: A Heroic Brew of Compassion Find the full episode transcript, vocabulary words, and more:fluentfiction.com/ko/episode/2024-11-21-23-34-02-ko Story Transcript:Ko: 따스한 가을 햇살이 큰 창문을 통해 들어오는 근처 로스터리.En: The nearby roastery was filled with the warm autumn sunlight pouring through its large windows.Ko: 이곳은 커피의 깊은 향과 따뜻한 분위기로 사람들을 맞이한다.En: This place welcomed people with the rich aroma of coffee and a cozy atmosphere.Ko: 벽에는 지역 예술 작품이 걸려 있고, 나무 테이블 위에는 화분들이 아늑한 공간을 만들어준다.En: Local art pieces adorned the walls, and potted plants on the wooden tables created a snug ambiance.Ko: 바삭한 낙엽이 거리에 쌓여가는 추수감사절 전날, 많은 사람들이 이곳을 찾는다.En: On the day before Thanksgiving, with crispy leaves piling up on the streets, many people visited this place.Ko: 지호는 이 로스터리에서 가장 부지런한 바리스타다.En: Jiho was the most diligent barista at the roastery.Ko: 고객 한 명 한 명에게 특별한 커피 경험을 제공하고 싶었다.En: He wanted to provide every customer with a special coffee experience.Ko: 그의 친구이자 동료인 서진은 세심하고 배려심이 많은 사람이다.En: His friend and colleague, Seojin, was a meticulous and considerate person.Ko: 두 사람은 늘 이른 아침부터 함께 커피 준비를 했다.En: The two of them always prepared the coffee together from early in the morning.Ko: 그리고 매일 찾아오는 단골 손님 민지가 있다.En: And there was Minji, a regular customer who visited every day.Ko: 그녀는 편안한 이 공간과 커피를 사랑했다.En: She loved the comforting space and the coffee.Ko: 하지만 그날, 민지가 주문한 계절 한정 커피 블렌드를 마신 후, 갑작스럽게 얼굴이 붉어지고 숨을 가쁘게 쉬기 시작했다.En: However, that day, after drinking the seasonal limited coffee blend she had ordered, Minji's face suddenly turned red, and she began to breathe heavily.Ko: "지호, 큰일이야!" 서진이 다급히 말했다.En: "Jiho, something's wrong!" Seojin said urgently.Ko: 민지의 상태는 심각해 보였다.En: Minji's condition looked serious.Ko: 손님들이 웅성거렸고 지호는 당황했다.En: The customers murmured, and Jiho was flustered.Ko: 그는 민지의 알레르기 반응을 전혀 예상하지 못했다.En: He hadn't anticipated Minji's allergic reaction at all.Ko: 어떻게 해야 할까?En: What should he do?Ko: 지호는 잠시 망설였지만 결심을 내렸다.En: Jiho hesitated for a moment but then made up his mind.Ko: "모두 진정하세요.En: "Everyone, please calm down.Ko: 잠시 문을 닫겠습니다."En: We will close for a bit."Ko: 그는 서진과 함께 민지를 도와 응급처치를 했다.En: With Seojin, he assisted Minji with first aid.Ko: 로스터리를 찾은 다른 손님들에게는 죄송하다고 말씀드렸다.En: They apologized to the other customers at the roastery.Ko: 지호와 서진은 빠르게 대응했고, 다행히 민지의 상태는 나아졌다.En: Jiho and Seojin responded quickly, and fortunately, Minji's condition improved.Ko: 숨을 고른 민지는 지호에게 감사의 말을 전했다.En: Once her breathing had stabilized, Minji expressed her gratitude to Jiho.Ko: "지호씨, 정말 감사합니다.En: "Thank you so much, Jiho.Ko: 잘 대응해주셔서 다행이에요."En: I'm relieved that you responded so well."Ko: 사과의 의미로, 지호는 민지에게 다음 방문 시 특별한 혜택을 제안했다.En: As an apology, Jiho offered Minji a special benefit on her next visit.Ko: 그리고 이번 일을 계기로 지호는 새로운 교훈을 얻었다.En: And from this incident, Jiho learned a new lesson: how important it is to carefully consider each customer's needs and health.Ko: 마침내, 손님들은 지호의 빠른 대처에 감명받았고, 그 소문은 빠르게 퍼져 갔다.En: In the end, the customers were impressed by Jiho's prompt response, and word spread quickly.Ko: 로스터리는 고객 서비스에 있어 좋은 평판을 얻게 되었고, 민지도 변함없이 이곳을 찾았다.En: The roastery gained a good reputation for customer service, and Minji continued to visit as always.Ko: 지호와 서진은 늘 하던 대로 열심히 일하며 따뜻한 로스터리 분위기를 이어갔다.En: Jiho and Seojin carried on working hard, maintaining the warm atmosphere of the roastery. Vocabulary Words:roastery: 로스터리sunlight: 햇살adorned: 걸려snug: 아늑한diligent: 부지런한barista: 바리스타meticulous: 세심한considerate: 배려심이 많은regular: 단골blend: 블렌드murmured: 웅성거렸고flustered: 당황했다anticipated: 예상하지hesitated: 망설였지만stabilized: 고른gratitude: 감사의 말benefit: 혜택prompt: 빠른reputation: 평판maintaining: 이어갔다ambiance: 공간crispy: 바삭한incident: 이번 일apology: 사과의 의미allergic: 알레르기reaction: 반응urgent: 다급히condition: 상태lesson: 교훈responded: 대응했고

Today, we cover a review of Rojo's Roastery, water conservation in response to a statewide drought, President Elect Trump's cabinet nominations, and a high profile call between Elon musk and Iranian officials.***You can read what Gavin thought about Rojo's here: https://www.dailyprincetonian.com/section/prospect

Join the live global event, "Introduction to Regenerative Coffee Farming," an online event in English, Spanish, and Portuguese for coffee producers and the wider coffee industry on October 28, 29, and 30th.Register now at: https://mapitforward.coffee/workshops••••••••••••••••••••••••••••••••Welcome to the 5th episode of a new five-part series on The Daily Coffee Pro by the Map It Forward Podcast, hosted by Lee Safar.Our guest for this series is Stephen Vick from African Coffee Roasters - a private-label coffee roaster based in Kenya that roasts, packs, and exports products, mostly to Europe.The 5 episodes in this series are:1. Setting Up A Roastery At Origin - https://youtu.be/fS-oH-5xiPc2. Compliancing A Roastery At Origin - https://youtu.be/SsiLrN5P4hA3. Importing Roasted Coffee and EUDR - https://youtu.be/BDTU_JDIiiM4. Overcoming Challenges For Roasters at Origin - https://youtu.be/yvLf2OvyKv05. The Viability of a Roastery At Origin. - https://youtu.be/EjEv-7CKH-oJoin Lee and Stephen in this episode of The Daily Coffee Pro by Map It Forward as they explore the intricacies of roasting at origin. Stephen provides expert insights on sustainable business practices, talent management, and the challenges of adapting to different markets. Learn essential strategies for building a successful coffee enterprise, from customer acquisition to transitioning to compostable capsules. Dive deep into the quality and sustainability aspects that define specialty coffee and discover the importance of understanding customer preferences and having contingency plans for leadership roles. Don't miss this comprehensive guide for coffee professionals aiming to thrive in the industry.00:00 Introduction: Proving Yourself in a Unique Market00:22 Exciting Announcement: Regenerative Coffee Farming Workshop01:50 Final Episode: Roasting at Origin as a Business Model03:13 Challenges and Strategies in Roasting at Origin03:42 Understanding Your Customer and Market07:51 Quality and Customer Preferences11:39 Customer Acquisition Planning12:41 Understanding Your Customer and Product13:57 Logistics and Just-in-Time Delivery Challenges15:09 The Importance of Talent in Roasting15:30 Navigating Compliance and Documentation Issues16:30 Developing Local Talent and Leadership18:57 Adapting to Market Needs and Roasting Techniques19:41 Challenges in Production and Capsule Roasting22:01 Conclusion and Future Projects Connect with Stephen and African Coffee Roasters here:https://www.instagram.com/stephen_vick/https://www.linkedin.com/in/stephen-vick-36240045/https://africancoffeeroasters.com/••••••••••••••••••••••••••••••••Support this podcast by supporting our Patreon:https://bit.ly/MIFPatreon••••••••••••••••••••••••••••••••The Daily Coffee Pro by Map It Forward Podcast Host: Lee Safarhttps://www.mapitforward.coffeehttps://www.instagram.com/mapitforward.coffeehttps://www.instagram.com/leesafar••••••••••••••••••••••••••••••••

Join the live global event, "Introduction to Regenerative Coffee Farming," an online event in English, Spanish, and Portuguese for coffee producers and the wider coffee industry on October 28, 29, and 30th.Register now at: https://mapitforward.coffee/workshops••••••••••••••••••••••••••••••••Welcome to the 5th episode of a new five-part series on The Daily Coffee Pro by the Map It Forward Podcast, hosted by Lee Safar.Our guest for this series is Stephen Vick from African Coffee Roasters - a private-label coffee roaster based in Kenya that roasts, packs, and exports products, mostly to Europe.The 5 episodes in this series are:1. Setting Up A Roastery At Origin - https://youtu.be/fS-oH-5xiPc2. Compliancing A Roastery At Origin - https://youtu.be/SsiLrN5P4hA3. Importing Roasted Coffee and EUDR - https://youtu.be/BDTU_JDIiiM4. Overcoming Challenges For Roasters at Origin - https://youtu.be/yvLf2OvyKv05. The Viability of a Roastery At Origin. - https://youtu.be/EjEv-7CKH-oJoin Lee and Stephen in this episode of The Daily Coffee Pro by Map It Forward as they explore the intricacies of roasting at origin. Stephen provides expert insights on sustainable business practices, talent management, and the challenges of adapting to different markets. Learn essential strategies for building a successful coffee enterprise, from customer acquisition to transitioning to compostable capsules. Dive deep into the quality and sustainability aspects that define specialty coffee and discover the importance of understanding customer preferences and having contingency plans for leadership roles. Don't miss this comprehensive guide for coffee professionals aiming to thrive in the industry.00:00 Introduction: Proving Yourself in a Unique Market00:22 Exciting Announcement: Regenerative Coffee Farming Workshop01:50 Final Episode: Roasting at Origin as a Business Model03:13 Challenges and Strategies in Roasting at Origin03:42 Understanding Your Customer and Market07:51 Quality and Customer Preferences11:39 Customer Acquisition Planning12:41 Understanding Your Customer and Product13:57 Logistics and Just-in-Time Delivery Challenges15:09 The Importance of Talent in Roasting15:30 Navigating Compliance and Documentation Issues16:30 Developing Local Talent and Leadership18:57 Adapting to Market Needs and Roasting Techniques19:41 Challenges in Production and Capsule Roasting22:01 Conclusion and Future ProjectsConnect with Stephen and African Coffee Roasters here:https://www.instagram.com/stephen_vick/https://www.linkedin.com/in/stephen-vick-36240045/https://africancoffeeroasters.com/••••••••••••••••••••••••••••••••Support this podcast by supporting our Patreon:https://bit.ly/MIFPatreon••••••••••••••••••••••••••••••••The Daily Coffee Pro by Map It Forward Podcast Host: Lee Safarhttps://www.mapitforward.coffeehttps://www.instagram.com/mapitforward.coffeehttps://www.instagram.com/leesafar••••••••••••••••••••••••••••••••

Join the live global event, "Introduction to Regenerative Coffee Farming," an online event in English, Spanish, and Portuguese for coffee producers and the wider coffee industry on October 28, 29, and 30th.Register now at: https://mapitforward.coffee/workshops••••••••••••••••••••••••••••••••Welcome to the 2nd episode of a new five-part series on The Daily Coffee Pro by the Map It Forward Podcast, hosted by Lee Safar.Our guest for this series is Stephen Vick from African Coffee Roasters - a private-label coffee roaster based in Kenya that roasts, packs, and exports products, mostly to Europe.The 5 episodes in this series are:1. Setting Up A Roastery At Origin - https://youtu.be/fS-oH-5xiPc2. Compliancing A Roastery At Origin - https://youtu.be/SsiLrN5P4hA3. Importing Roasted Coffee and EUDR - https://youtu.be/BDTU_JDIiiM4. Overcoming Challenges For Roasters at Origin - https://youtu.be/yvLf2OvyKv05. The Viability of a Roastery At Origin. - https://youtu.be/EjEv-7CKH-oIn this episode of The Daily Coffee Pro by Map It Forward, Lee and Stephen explore the multi-faceted world of coffee compliance, particularly focusing on the new regulations set to rollout from 2025 to 2030. We delve into the mandates around recyclability and waste reduction, the impact of certifications like organic and fair trade, and the financial and operational challenges small businesses face in meeting these standards. Learn about the testing and mitigation of mycotoxins for EU exports, the intricate process of maintaining traceability, and the rigorous audits required for coffee quality compliance. Featuring insights from real-life experiences, this episode is essential for anyone navigating the international coffee trade. Plus, don't miss our upcoming 'Introduction to Regenerative Coffee Farming' workshop aimed at equipping coffee producers with sustainable practices. Subscribe, like, and share to stay updated with all our latest insights!00:00 Introduction to New Packaging Compliance Mandates00:43 Announcement: Regenerative Coffee Farming Workshop02:10 Introduction to the Daily Coffee Pro Series02:28 The Importance of Regenerative Agriculture05:46 Challenges in Roasting, Packaging, and Shipping Coffee from Origin06:57 Compliance and Certifications in Coffee Production13:22 The Complexity of Compliance for Small to Medium-Sized Businesses15:26 Navigating Contract Compliance17:10 Starting an International Coffee Business18:18 Understanding Mycotoxins in Coffee20:07 Dealing with Rejected Coffee Shipments23:09 Implementing In-House Testing25:56 The Intensity of Compliance26:49 Conclusion and Next Episode Teaser Connect with Stephen and African Coffee Roasters here:https://www.instagram.com/stephen_vick/https://www.linkedin.com/in/stephen-vick-36240045/https://africancoffeeroasters.com/••••••••••••••••••••••••••••••••Support this podcast by supporting our Patreon:https://bit.ly/MIFPatreon••••••••••••••••••••••••••••••••The Daily Coffee Pro by Map It Forward Podcast Host: Lee Safarhttps://www.mapitforward.coffeehttps://www.instagram.com/mapitforward.coffeehttps://www.instagram.com/leesafar••••••••••••••••••••••••••••••••

Join the live global event, "Introduction to Regenerative Coffee Farming," an online event in English, Spanish, and Portuguese for coffee producers and the wider coffee industry on October 28, 29, and 30th.Register now at: https://mapitforward.coffee/workshops••••••••••••••••••••••••••••••••Welcome to the 2nd episode of a new five-part series on The Daily Coffee Pro by the Map It Forward Podcast, hosted by Lee Safar.Our guest for this series is Stephen Vick from African Coffee Roasters - a private-label coffee roaster based in Kenya that roasts, packs, and exports products, mostly to Europe.The 5 episodes in this series are:1. Setting Up A Roastery At Origin - https://youtu.be/fS-oH-5xiPc2. Compliancing A Roastery At Origin - https://youtu.be/SsiLrN5P4hA3. Importing Roasted Coffee and EUDR - https://youtu.be/BDTU_JDIiiM4. Overcoming Challenges For Roasters at Origin - https://youtu.be/yvLf2OvyKv05. The Viability of a Roastery At Origin. - https://youtu.be/EjEv-7CKH-oIn this episode of The Daily Coffee Pro by Map It Forward, Lee and Stephen explore the multi-faceted world of coffee compliance, particularly focusing on the new regulations set to rollout from 2025 to 2030. We delve into the mandates around recyclability and waste reduction, the impact of certifications like organic and fair trade, and the financial and operational challenges small businesses face in meeting these standards. Learn about the testing and mitigation of mycotoxins for EU exports, the intricate process of maintaining traceability, and the rigorous audits required for coffee quality compliance. Featuring insights from real-life experiences, this episode is essential for anyone navigating the international coffee trade. Plus, don't miss our upcoming 'Introduction to Regenerative Coffee Farming' workshop aimed at equipping coffee producers with sustainable practices. Subscribe, like, and share to stay updated with all our latest insights!00:00 Introduction to New Packaging Compliance Mandates00:43 Announcement: Regenerative Coffee Farming Workshop02:10 Introduction to the Daily Coffee Pro Series02:28 The Importance of Regenerative Agriculture05:46 Challenges in Roasting, Packaging, and Shipping Coffee from Origin06:57 Compliance and Certifications in Coffee Production13:22 The Complexity of Compliance for Small to Medium-Sized Businesses15:26 Navigating Contract Compliance17:10 Starting an International Coffee Business18:18 Understanding Mycotoxins in Coffee20:07 Dealing with Rejected Coffee Shipments23:09 Implementing In-House Testing25:56 The Intensity of Compliance26:49 Conclusion and Next Episode Teaser Connect with Stephen and African Coffee Roasters here:https://www.instagram.com/stephen_vick/https://www.linkedin.com/in/stephen-vick-36240045/https://africancoffeeroasters.com/••••••••••••••••••••••••••••••••Support this podcast by supporting our Patreon:https://bit.ly/MIFPatreon••••••••••••••••••••••••••••••••The Daily Coffee Pro by Map It Forward Podcast Host: Lee Safarhttps://www.mapitforward.coffeehttps://www.instagram.com/mapitforward.coffeehttps://www.instagram.com/leesafar••••••••••••••••••••••••••••••••

Join the live global event, "Introduction to Regenerative Coffee Farming," an online event in English, Spanish, and Portuguese for coffee producers and the wider coffee industry on October 28, 29, and 30th.Register now at: https://mapitforward.coffee/workshops••••••••••••••••••••••••••••••••Welcome to the first episode of a new five-part series on The Daily Coffee Pro by the Map It Forward Podcast, hosted by Lee Safar.Our guest for this series is Stephen Vick from African Coffee Roasters - a private-label coffee roaster based in Kenya that roasts, packs, and exports products, mostly to Europe. The 5 episodes in this series are:1. Setting Up A Roastery At Origin - https://youtu.be/fS-oH-5xiPc2. Compliancing A Roastery At Origin - https://youtu.be/SsiLrN5P4hA3. Importing Roasted Coffee and EUDR - https://youtu.be/BDTU_JDIiiM4. Overcoming Challenges For Roasters at Origin - https://youtu.be/yvLf2OvyKv05. The Viability of a Roastery At Origin. - https://youtu.be/EjEv-7CKH-oIn this insightful episode of The Daily Coffee Pro by Map It Forward, Lee and Stephen discuss the evolution of global supply chains, scaling challenges, and innovative business models. The conversation delves into the intricacies of maintaining coffee quality, the impact of neocolonialism, logistics challenges, and the significance of stepping out of comfort zones to drive innovation. With additional highlights on vertical integration and value-added processes, this episode provides a comprehensive look at how coffee producers can adapt and pivot their business models for sustainable success. Join us to learn about the future of coffee supply chains, market trends in regions like Finland, Germany, and the U.S., and the cultural nuances influencing coffee consumption.00:00 Introduction and Initial Thoughts on Coffee Scaling00:51 Exciting Announcement: Regenerative Coffee Farming Workshop02:18 Welcome to the Podcast: Meet Stephen Vick04:30 Stephen Vick's Journey: From Blue Bottle to African Coffee Roasters07:31 Challenges and Insights in Coffee Roasting at Origin15:12 Breaking the Coffee Industry's Status Quo17:13 The Overlooked Importance of Coffee Packaging18:21 Controversy Over the Coffee Value Assessment Form19:55 Inside the Business Model: Roasting, Packaging, and Shipping20:57 The Cooperative Legacy and Danish Connection25:22 Challenges and Innovations in Coffee Production28:36 Expanding Markets and Compliance Complexities31:08 Conclusion and Next Episode TeaserConnect with Stephen and African Coffee Roasters here:https://www.instagram.com/stephen_vick/https://www.linkedin.com/in/stephen-vick-36240045/https://africancoffeeroasters.com/••••••••••••••••••••••••••••••••Support this podcast by supporting our Patreon:https://bit.ly/MIFPatreon••••••••••••••••••••••••••••••••The Daily Coffee Pro by Map It Forward Podcast Host: Lee Safarhttps://www.mapitforward.coffeehttps://www.instagram.com/mapitforward.coffeehttps://www.instagram.com/leesafar••••••••••••••••••••••••••••••••

Join the live global event, "Introduction to Regenerative Coffee Farming," an online event in English, Spanish, and Portuguese for coffee producers and the wider coffee industry on October 28, 29, and 30th.Register now at: https://mapitforward.coffee/workshops••••••••••••••••••••••••••••••••Welcome to the first episode of a new five-part series on The Daily Coffee Pro by the Map It Forward Podcast, hosted by Lee Safar. Our guest for this series is Stephen Vick from African Coffee Roasters - a private-label coffee roaster based in Kenya that roasts, packs, and exports products, mostly to Europe. The 5 episodes in this series are:1. Setting Up A Roastery At Origin - https://youtu.be/fS-oH-5xiPc2. Compliancing A Roastery At Origin - https://youtu.be/SsiLrN5P4hA3. Importing Roasted Coffee and EUDR - https://youtu.be/BDTU_JDIiiM4. Overcoming Challenges For Roasters at Origin - https://youtu.be/yvLf2OvyKv05. The Viability of a Roastery At Origin. - https://youtu.be/EjEv-7CKH-oIn this insightful episode of The Daily Coffee Pro by Map It Forward, Lee and Stephen discuss the evolution of global supply chains, scaling challenges, and innovative business models. The conversation delves into the intricacies of maintaining coffee quality, the impact of neocolonialism, logistics challenges, and the significance of stepping out of comfort zones to drive innovation. With additional highlights on vertical integration and value-added processes, this episode provides a comprehensive look at how coffee producers can adapt and pivot their business models for sustainable success. Join us to learn about the future of coffee supply chains, market trends in regions like Finland, Germany, and the U.S., and the cultural nuances influencing coffee consumption.00:00 Introduction and Initial Thoughts on Coffee Scaling00:51 Exciting Announcement: Regenerative Coffee Farming Workshop02:18 Welcome to the Podcast: Meet Stephen Vick04:30 Stephen Vick's Journey: From Blue Bottle to African Coffee Roasters07:31 Challenges and Insights in Coffee Roasting at Origin15:12 Breaking the Coffee Industry's Status Quo17:13 The Overlooked Importance of Coffee Packaging18:21 Controversy Over the Coffee Value Assessment Form19:55 Inside the Business Model: Roasting, Packaging, and Shipping20:57 The Cooperative Legacy and Danish Connection25:22 Challenges and Innovations in Coffee Production28:36 Expanding Markets and Compliance Complexities31:08 Conclusion and Next Episode TeaserConnect with Stephen and African Coffee Roasters here:https://www.instagram.com/stephen_vick/https://www.linkedin.com/in/stephen-vick-36240045/https://africancoffeeroasters.com/••••••••••••••••••••••••••••••••Support this podcast by supporting our Patreon:https://bit.ly/MIFPatreon••••••••••••••••••••••••••••••••The Daily Coffee Pro by Map It Forward Podcast Host: Lee Safarhttps://www.mapitforward.coffeehttps://www.instagram.com/mapitforward.coffeehttps://www.instagram.com/leesafar••••••••••••••••••••••••••••••••

There's always time to talk about coffee. Founder of  Smoking Gun Coffee Brandon Liton talks about moving from social work to roasting coffee. Connect with Brandon here: https://www.linkedin.com/in/brandon-litun-739b242b0/Find the cafe and Smoking Gun products here: https://smokingguncoffee.com/

JOIN THE VALOR COFFEE COMMUNITY – Courses, Exclusive Videos, PDFs, Spreadsheets and more: https://community.valor.coffee/invitation?code=E3A29BThanks for listening, following/subscribing, giving us a good review, and sharing with your friends on social media. It goes a long way!In this episode, we dive into the third and final part of the story behind Valor. Join us as we discuss opening our first cafe, launching our roastery, and expanding to a second location, all while navigating challenges like the 2020 pandemic. From crazy Craigslist espresso machine finds to launching our first brick-and-mortar, we break down the journey, share lessons learned, and reflect on how our team and company have evolved. Whether you're in the coffee business or just curious about what it takes to build a thriving cafe, this episode is packed with insights, laughs, and a behind-the-scenes look at what goes into making Valor what it is today.*If you purchase something through one of our links, we may be entitled to a share of the sale*We're partnered with Clive to bring you sweet deal at a discounted rate! Use Discount Code VALOR5 at checkout for 5% off Lucca and Eureka products!Shop Clive products here: https://clivecoffee.com?sca_ref=5315485.6axWuRlcErBuy Valor Coffee: https://valor.coffee/shopWatch on Youtube: https://youtube.com/valorcoffee16Want to become a Wholesale Partner? Email us at wholesale@valor.coffee to set up an account!Want us to review your coffee? Have a question you want to answer on the show? Send us an email to info@valor.coffeeFollow the Valor Coffee Podcast on Instagram: http://instagram.com/valorcoffeepodFollow Valor on Instagram: http://instagram.com/valor.coffee____Subscribe to Riley's YouTube Channel:  https://youtube.com/@rileywestbrookFollow Riley:  https://instagram.com/rileywestbrookFollow Ross: https://instagram.com/rosswaltersFollow Ethan's Parody Account:  https://instagram.com/ethanrivers777

#BaldGuyBrew #BoonNC #HurricanHelene Flemingsburg Bards Nation Center Fundraising... Buy A Brick: Buy A Brick BIRCH GOLD Infokit:  >>>Text BARDS to 989898 Mission Darkness Faraday Bags and RF Shielding. Promo code BARDS: Click here EMPShield protect your vehicles and home. Promo code BARDS: Click here MYPillow promo code: BARDS Go to https://www.mypillow.com/bards and use the promo code BARDS or... Call 1-800-975-2939.  Founders Bible 20% discount code: BARDS >>> https://thefoundersbible.com/#ordernow EMF Solutions to keep your home safe: https://www.emfsol.com/?aff=bards Treadlite Broadforks...best garden tool EVER. Promo code BARDS: Click here DONATE: https://store.bardsnation.com/donate/ Mailing Address: Xpedition Cafe Attn. Scott Kesterson 591 E Central Ave, #740 Sutherlin, OR  97479

This is the first episode of a new five-part series on The Daily Coffee Pro by the Map It Forward Podcast, hosted by Lee Safar.Our guest for this series is David "Rabbithole" Lalonde from Rabbithole Roasters, based in Montreal, Canada. David is best known for his Instagram meme account @davidsrabbithole, where he encourages discussions on various uncomfortable supply chain, social, political, and economic issues within and outside the coffee industry.In this episode of The Daily Coffee Pro by Map It Forward, Lee and David discuss the importance of running an independent values-driven coffee roastery during challenging times. They delve into the significance of acting upon knowledge that affects farmers, the industry, and the planet. The conversation also explores the difficulties and rewards of maintaining consistent, values-aligned relationships with coffee suppliers.Don't miss this insightful discussion on aligning business practices with strong ethical values and navigating the complexities within the coffee sector.00:00 The Importance of Taking Action in coffee00:34 Map It Forward Mastermind Groups 202401:51 Introduction to the Series and David (Rabbithole) Lalonde 02:38 Standing with Palestine03:33 Running a Values-Driven Roastery06:45 Challenges in Coffee Buying07:55 Commitment and Continuity in Coffee Buying16:49 Finding Aligned Customers20:57 Conclusion and Next Episode PreviewConnect with David and Rabbithole Roasters here:https://www.instagram.com/davidsrabbithole/https://www.rabbitholeroasters.com/ ••••••••••••••••••••••••••••••••Support this podcast by supporting our Patreon:https://bit.ly/MIFPatreon••••••••••••••••••••••••••••••••The Daily Coffee Pro by Map It Forward Podcast Host: Lee Safarhttps://www.mapitforward.coffeehttps://www.instagram.com/mapitforward.coffeehttps://www.instagram.com/leesafar••••••••••••••••••••••••••••••••

This is the first episode of a new five-part series on The Daily Coffee Pro by the Map It Forward Podcast, hosted by Lee Safar.Our guest for this series is David "Rabbithole" Lalonde from Rabbithole Roasters, based in Montreal, Canada. David is best known for his Instagram meme account @davidsrabbithole, where he encourages discussions on various uncomfortable supply chain, social, political, and economic issues within and outside the coffee industry.In this episode of The Daily Coffee Pro by Map It Forward, Lee and David discuss the importance of running an independent values-driven coffee roastery during challenging times. They delve into the significance of acting upon knowledge that affects farmers, the industry, and the planet. The conversation also explores the difficulties and rewards of maintaining consistent, values-aligned relationships with coffee suppliers.Don't miss this insightful discussion on aligning business practices with strong ethical values and navigating the complexities within the coffee sector.00:00 The Importance of Taking Action in coffee00:34 Map It Forward Mastermind Groups 202401:51 Introduction to the Series and David (Rabbithole) Lalonde 02:38 Standing with Palestine03:33 Running a Values-Driven Roastery06:45 Challenges in Coffee Buying07:55 Commitment and Continuity in Coffee Buying16:49 Finding Aligned Customers20:57 Conclusion and Next Episode PreviewConnect with David and Rabbithole Roasters here:https://www.instagram.com/davidsrabbithole/https://www.rabbitholeroasters.com/ ••••••••••••••••••••••••••••••••Support this podcast by supporting our Patreon:https://bit.ly/MIFPatreon••••••••••••••••••••••••••••••••The Daily Coffee Pro by Map It Forward Podcast Host: Lee Safarhttps://www.mapitforward.coffeehttps://www.instagram.com/mapitforward.coffeehttps://www.instagram.com/leesafar••••••••••••••••••••••••••••••••

Coffee roasting companies that don't have a storefront, like us, oftentimes don't get the local, face to face interaction that can be very helpful for business growth. Even though launching a storefront for your coffee roastery might not be in the plans, there are other ways to have those interactions with guests that can be very financially beneficial and help you expand your reach.

Oftentimes, coffee business owners are stuck with always needing more time, overworking, and feeling like you're not getting much back. Time is one of your most valuable resources so we have to learn to manage it well and make sure it's getting the most done while helping you achieve your goals. This episode covers how we're maximizing efficiency in our coffee roastery and how we approach using it to grow.

Fluent Fiction - Dutch: Hidden Secrets in Amsterdam's Old Coffee Roastery Find the full episode transcript, vocabulary words, and more:fluentfiction.org/hidden-secrets-in-amsterdams-old-coffee-roastery Story Transcript:Nl: De zon scheen door de wolken, reflecterend op de glinsterende grachten van Amsterdam.En: The sun shone through the clouds, reflecting on the shimmering canals of Amsterdam.Nl: Het was een rustige herfstdag in de oude koffiebranderij aan de Prinsengracht.En: It was a quiet autumn day in the old coffee roastery on the Prinsengracht.Nl: De lucht was gevuld met de geur van vers geroosterde koffiebonen.En: The air was filled with the scent of freshly roasted coffee beans.Nl: Binnen, temidden van de houten balken en de warme gloed van het koperen rooster, werkte Bram.En: Inside, amidst the wooden beams and the warm glow of the copper roaster, Bram was working.Nl: Hij was een tijdelijke medewerker, op zoek naar inspiratie voor zijn volgende verhaal.En: He was a temporary employee, looking for inspiration for his next story.Nl: Lotte, met haar altijd aanwezige glimlach en scherpe blik, liep langs de planken gevuld met jute zakken.En: Lotte, with her ever-present smile and keen eyes, walked past the shelves filled with burlap bags.Nl: Ze hield van mysteries en prikkels in haar dagelijkse routine.En: She loved mysteries and challenges in her daily routine.Nl: Terwijl ze een nieuwe zak bonen opende, viel er plotseling een klein, vergeeld papiertje uit.En: As she opened a new bag of beans, a small, yellowed piece of paper suddenly fell out.Nl: "Kijk, Bram," zei ze, en overhandigde de note.En: "Look, Bram," she said, handing him the note.Nl: Het was geschreven in een vreemde taal, vol symbolen en tekens die geen van beiden kenden.En: It was written in a strange language, full of symbols and characters neither of them recognized.Nl: "Wat denk je dat het betekent?"En: "What do you think it means?"Nl: vroeg Bram nieuwsgierig.En: Bram asked curiously.Nl: Voor hem was dit misschien wel het begin van een nieuw verhaal.En: For him, this could be the beginning of a new story.Nl: Voor Lotte was het een raadsel dat smeekte om opgelost te worden.En: For Lotte, it was a puzzle begging to be solved.Nl: Terwijl de ochtendzon door de ramen viel, realiseerden ze zich de ernst van hun ontdekking.En: As the morning sun streamed through the windows, they realized the gravity of their discovery.Nl: Ze moesten de betekenis van het mysterieuze briefje snel ontcijferen.En: They needed to decipher the meaning of the mysterious note quickly.Nl: Een nieuwe zending bonen zou die middag arriveren, en de kans om het origineel te behouden, zou verdwijnen.En: A new shipment of beans was set to arrive that afternoon, and the chance to keep the original would vanish.Nl: Bram en Lotte besloten samen te werken.En: Bram and Lotte decided to work together.Nl: Lotte's liefde voor puzzels en Bram's creatieve blik maakten hen tot een onwaarschijnlijk maar effectief team.En: Lotte's love for puzzles and Bram's creative perspective made them an unlikely but effective team.Nl: Hun eerste stap was naar de boekwinkel om de teksten in het briefje te vergelijken met oude taalgidsen.En: Their first step was to head to the bookstore to compare the note's texts with old language guides.Nl: Ze bladerden uren, dronken kop na kop koffie, en zochten naar een aanwijzing.En: They browsed for hours, drank cup after cup of coffee, and searched for a clue.Nl: Terwijl de tijd begon te dringen en voorraadrekken rammelden met de aankondiging van de nieuwe zending, ontdekte Lotte iets bijzonders.En: As time began to run out and the stock shelves rattled with the announcement of the new shipment, Lotte discovered something remarkable.Nl: Een link tussen hun vreemde taal en de oude koffiehandelgeschiedenis van Amsterdam.En: A link between their strange language and the old coffee trade history of Amsterdam.Nl: Bram's ogen begonnen te fonkelen met de mogelijkheden van deze ontdekking.En: Bram's eyes sparkled with the possibilities of this discovery.Nl: De tekens vertaalden zich als een recept voor een unieke koffiemelange.En: The symbols translated into a recipe for a unique coffee blend.Nl: Eeuwenlang verborgen, historisch verbonden met het rijke verleden van de stad.En: Hidden for centuries, historically connected to the city's rich past.Nl: Dit was meer dan alleen een note; het was een schat.En: This was more than just a note; it was a treasure.Nl: Met opwinding en succesgevoel richtten Bram en Lotte zich tot hun manager.En: With excitement and a sense of accomplishment, Bram and Lotte turned to their manager.Nl: Misschien zouden zij de eer hebben om deze oude smaak opnieuw te introduceren.En: Perhaps they would have the honor of reintroducing this ancient flavor.Nl: De manager was onder de indruk van hun vindingrijkheid en beloofde het te overwegen.En: The manager was impressed with their resourcefulness and promised to consider it.Nl: Bram verliet de branderij die dag met een hoofd vol ideeën voor zijn verhaal, en Lotte voelde zich vol leven, klaar om de volgende uitdaging aan te gaan.En: Bram left the roastery that day with a head full of ideas for his story, and Lotte felt invigorated, ready to tackle the next challenge.Nl: De ontdekking had hen beiden veranderd; Bram had nieuwe zelfvertrouwen in zijn creativiteit en Lotte leerde de waarde van spontaniteit en avontuur.En: The discovery had changed them both; Bram gained new confidence in his creativity, and Lotte learned the value of spontaneity and adventure.Nl: Zo bleef de oude branderij aan de gracht niet alleen een plek van geurige koffie, maar ook van mysteries en verhalen, wachtend om ontdekt te worden.En: Thus, the old roastery by the canal remained not only a place of fragrant coffee but also of mysteries and stories waiting to be uncovered. Vocabulary Words:shone: scheenshimmering: glinsterenderoastery: koffiebranderijbeams: balkenglow: gloedburlap: juteyellowed: vergeeldsymbols: symbolencharacters: tekenscuriously: nieuwsgierigdecipher: ontcijferenshipment: zendingspontaneity: spontaniteitadventure: avontuurrattled: rammeldenremarkable: bijzonderslink: koppelingblends: melangehidden: verborgencenturies: eeuwenlangspice: smaakresourcefulness: vindingrijkheidvigorous: vol levenchanged: veranderdshelves: plankenannounced: aankondigingcompare: vergelijkenhistorically: historischhonor: eershops: boetiek

Title: Languaging in Hampton Roads Episode 6: Creative Community: Spoken Word in Hampton Roads Hosts: Jill Winkowski and Prue Salasky Date: June 30, 2024 Length: 35:59 minutes In this sixth episode of our podcast, languagingHR, we explore the world of spoken word poetry in Hampton Roads. To understand when spoken word poetry is and its nuances, we interviewed three local poets, Tanya Cunningham, George Mendez, and Lacroy Nixon. We asked them questions such as: What is spoken word poetry?, How do you connect with your audience?, What do you love about the art form?, and What is SLAM poetry? Each of the poets perform one of their pieces during this episode. Tanya performs “Bread,” George performs, “The Nature of Things,” and Lacroy performs “Play by Play.” Spoken word poetry is the performance of original poetry in a spoken word community and sometime for competition. Poems are usually personal in nature and the performance of them is essential to the art form. The poets that we interviewed come to poetry with their unique perspectives and backgrounds. George, who had his own hip-hop label in his teens, came to spoken word poetry through writing at a young age and journeying through music to the spoken word format. He had been the host of the open mic at The Venue on 35th Street for many years and is now artist-in-residence there. Lacroy was encouraged to write by a high school teacher after she asked if she could read his work to the class. He had been focusing on mechanical engineering at that time and went on to compete in a national NAACP competition in the categories of poetry and, yes, mechanical engineering. Lacroy started and runs the nonprofit SLAM Connection in Williamsburg, which combines spoken word poetry events and workshops with service to the community. He is also a competing member of the SLAM team Verbbenders. Tanya Cunningham was a writer early on and later took a creative writing class with Dr. Hollis Pruitt at Tidewater Community College. For the final project, the students read their work aloud. Dr. Pruitt invited guests to that reading and one of those guests was poet Ann Shalaski. Tanya kept reading at open mics to continue the connection with community that was fostered during that class. Tanya is co-editor with J. Scott Wilson of 757 Perspectives, an anthology of local poetry. Although this podcast focused on more general language themes such as audience and language community, we did learn some new terms. We highlighted three of those during the episode: scheming, or the use of an underlying theme to foreground story; deep pockets, which is a term for a spoken word poet that has a number of poems (at least eight!) ready to perform at any time; and finally, the term calibration poet, which describes the poet that goes first in a SLAM competition. Note: We referred to Joshua Bennett's book Spoken Word: A Cultural History. Knopf, 2023. 757 Perspectives, Volumes I and II, eds, J Scott Wilson and Tanya Cunningham are available online at Amazon and Barnes & Noble. Information about the non-profit, SLAM Connection, is available online at https://slamconnection.my.canva.site/ and their email is Slamconnectionwbg@gmail.com A few local open mics (correct as of June 28, 2024): Where: The Venue at 35th St. (@thevenueon35th), 631 W. 35th St., Norfolk When: Regular free events throughout the week   Where: Column 15 Cafe and Roastery, 701-R Merrimac Trail, Williamsburg When: First Fridays Open Mic Nights; doors open at 6:30 p.m. Free Hosted by Slam Connection (@slamconnection), slamconnectionwbg@gmail.com   Where: Cure Coffeehouse, 503 Botetourt St., Norfolk When: First Thursdays, 6-7:30 p.m. Free   Where: Downing Gross Cultural Arts Center (www.downinggross.org), Newport News When: Second Tuesdays, 7 p.m. Free   Where: The Muse Writers Center, 2200 Colonial Ave, #3, Norfolk; 757-818-9880 (the-muse.org) When: Frequent events and performances

Setting up and optimizing your roastery for compliance, efficiency, and sustainable quality output is not just something to be done once in the beginning. The disciplined pursuit of building and refinement should be the primary focus of operators in order to best serve the business and all the people that rely on it.  Looking out at all the areas of the roasting space, it can be overwhelming to begin that journey, so today we are talking with one of the best practitioners of roastery engineering, Scott Stouffer, CSO of Probat!  As CSO at Probat SE, Scott Stouffer leads sales globally for Probat Coffee.  Scott was previously the VP of Sales and Service for Probat Inc., the US subsidiary of Probat.  Scott previously worked in supply chain operations for Starbucks Coffee Co and in R&D for Kraft General Foods (now Mondelez).  Scott has a BS in Chemical Engineering from Purdue University, West Lafayette, IN.  In our conversation we discuss:  Managing and engineering efficiencies in coffee roasteries and why it is crucial for optimizing processes and meeting environmental requirements Compliance with regulations and permits for all roasteries, regardless of their size Technology and automation play a significant role in improving workflow and maintaining consistent quality Various considerations for roasting operations based on scale, location, and customer requirements Tips on maximizing the use of space in the coffee roastery  Schedule roasting days based on workload to optimize labor efficiency Seek advice  and gain insights and solutions from industry peers fore improving operations Reducing waste and optimizing processes   Links: www.probatusa.com Scott on LinkedIn Related Episodes:  286 : Coffee Roasting Best Practices w/ Scott Rao RoR #3: Making Contingency Planning a Reality w/ Andi Trindle Mersch of Philz Coffee RoR # 22 : Master Insights on Roaster Maintenance and Care w/ Doug Graf, Vintage Coffee 361: Managing Roastery Relationships and Logistics w/ Corey Turner of Andytown Coffee Roasters

Today we're rounding off our series on the business of coffee roasting by finding out how leading roasters establish and nurture their wholesale partnerships.We'll speak with Colin Morrison, Managing Director, Small Batch Coffee Roasters, Petr Kvasnička, Owner, Father's Coffee Roastery and Alex Spruce, Sales Director, Löfbergs UK, to understand how they market their brand and generate new business, and the ongoing support they provide their wholesale clients.Credits music: "Měsíc" by David Pomahač in association with The Coffee Music Project and SEB CollectiveSign up for our newsletter to receive the latest coffee news at worldcoffeeportal.comSubscribe to 5THWAVE on Instagram @5thWaveCoffee and tell us what topics you'd like to hear

Welcome to another episode in the live from Coffee Fest interview series!  This is a series of 4 conversations with presenters on the show floor at Coffee Fest NYC. The topics range from how to connect with community, running a successful mobile coffee operation, getting your coffee into grocery stores, and how to approach roastery workflow and architecture.  First up is Sarina Prabasi, co-founder of Buunni Coffee in NYC. We talk about how to truly connect with your community through your coffee shop. Next we talk with Eric and Destiny Rowell, founders of Grit and Grind Coffee. We discuss the keys to success in coffee trailers and mobile coffee Our next conversation will be with Asia Bites Consulting founder Sara Vettori about what we need to know in order to get our coffee in grocery stores. Finally we wrap up talking with Vice President of Mill City Roasters, Angie Davis all about roastery workflow and architecture  Links: www.buunnicoffee.com www.millcityroasters.com www.gritandgrind.coffee Asia Bites Consulting" Sara Vettori   Related episodes:  367 : Designing Your Coffee Shop for Community w/ Dr. Lisa Waxman 230 : Making room for Community in your Shop 422: Coffee Truck Success w/ Vincent LaVolpa of Green Joe Coffee School 384 : How to Run a Successful Coffee Cart w/ Sarah Naylor of Daybreak Coffee Cart 196 : Understanding Customer Preferences w/ Peter Giuliano Transcript 361: Managing Roastery Relationships and Logistics w/ Corey Turner of Andytown Coffee Roasters 285 : Better Systems, Better Connections w/ Jon Ewald of RoasterTools 152 : Essential Advice for Starting a Roastery w/ Jen Apodaca Sponsor: www.coffeefest.com  

Starting a coffee shop or a coffee roastery are both challenging and a risk. After having started a roasting company and helped owners start cafes, we've noticed some of the differences between these two coffee businesses. In this episode, we take apart the pros and cons of starting both a coffee shop and a roasting company.

This is the 2nd in a 5-part series on The Daily Coffee Pro Podcast by Map It Forward with first-time guest Bram de Hoog from Paso Paso Coffee Roasters - a unique coffee roasting brand based in Hannover, Germany and co-owned and supplied by 9 producers from around the globe.In this series of the podcast, Lee and Bram discuss the viability of specialty coffee in 2024 and beyond.This episode features a discussion on the transparency and operational models within the coffee industry, particularly focusing on how roasteries operate and the potential benefits of increased openness about business practices for coffee producers. Lee and Bram discuss the traditional specialty coffee supply chain and compare it to the innovative model employed by Paso Paso, which aims to eliminate middlemen, thus allowing coffee producers to share in the roastery's profits and decision-making processes. Additionally, the episode covers the importance of transparency in roasteries' operations, the potential benefits for coffee producers in being more involved in the chain, and how this model could provide a more sustainable and equitable future for the coffee industry.00:00 Unveiling the Truth Behind Transparency Reports00:24 Sponsored Segment: Becoming a Coffee Consultant01:03 Introduction to the Daily Coffee Pro Series01:27 Paso Paso: A Revolutionary Approach to Coffee Roasting02:11 Challenging the Status Quo: Ownership and Transparency03:23 The Unique Business Model of Paso Paso08:03 Building Deeper Connections with Consumers10:37 Navigating Business Decisions and Challenges15:28 Comparing Traditional and Specialty Coffee Supply Chains19:56 The Vision and Future of Paso Paso22:00 Closing Thoughts and Next Episode TeaserConnect with Bram and Paso Paso here:https://www.paso-paso.com/ https://www.instagram.com/paso_paso_coffee/ https://www.linkedin.com/in/bramdehoog/ •••••••••••••••••••••••••••••••• The Daily Coffee Pro by Map It Forward Podcast Host: Lee Safar https://www.mapitforward.coffee https://www.instagram.com/mapitforward.coffee https://www.instagram.com/leesafar ••••••••••••••••••••••••••••••••

This is the 5th in a 5-part series on The Daily Coffee Pro Podcast by Map It Forward with first-time guest from Ethiopia, Sara Yirga. Sara is a cafe owner, Roastery owner, Educator, consultant, and trainer in Addis Ethiopia. She co-owns Cherish Cafe and YA Coffee Roasters.In this series of the podcast, Sara talks us through "The Sustainability of Coffee in Ethiopia".In this episode of the podcast series, Sara and Lee discuss the vibrant cafe and roasting culture in Ethiopia, particularly focusing on the history of cafes and coffee culture, as well as the impact of coffee on the youth. Sara sheds light on the development of cafe culture, the influence of Italian pastry, the significance of coffee in Ethiopian social fabric, and the opportunities created by barista competitions for the youth. The coffee industry in Ethiopia is a force that is inspiring young people, creating jobs, and positively impacting the economy. Connect with Sara Yirga here:https://www.linkedin.com/in/sara-yirga-8b13831ba/ https://www.instagram.com/yacoffeeroasters/ •••••••••••••••••••••••••••••••• The Daily Coffee Pro by Map It Forward Podcast Host: Lee Safar https://www.mapitforward.coffee https://www.instagram.com/mapitforward.coffee https://www.instagram.com/leesafar ••••••••••••••••••••••••••••••••

This is the 4th in a 5-part series on The Daily Coffee Pro Podcast by Map It Forward with first-time guest from Ethiopia, Sara Yirga. Sara is a cafe owner, Roastery owner, Educator, consultant, and trainer in Addis Ethiopia. She co-owns Cherish Cafe and YA Coffee Roasters.In this series of the podcast, Sara talks us through "The Sustainability of Coffee in Ethiopia".In this episode of the podcast series, Sara and Lee discuss the challenges faced by women in the coffee industry in Ethiopia, including the lack of information and restrictions on exporting coffee. It also highlights the reforms that have taken place, allowing women exporters to directly buy from women producers. The conversation also touches on the productivity of female households in coffee production and the need to invest in women. Connect with Sara Yirga here:https://www.linkedin.com/in/sara-yirga-8b13831ba/ https://www.instagram.com/yacoffeeroasters/ •••••••••••••••••••••••••••••••• The Daily Coffee Pro by Map It Forward Podcast Host: Lee Safar https://www.mapitforward.coffee https://www.instagram.com/mapitforward.coffee https://www.instagram.com/leesafar ••••••••••••••••••••••••••••••••

This is the 3rd in a 5-part series on The Daily Coffee Pro Podcast by Map It Forward with first-time guest from Ethiopia, Sara Yirga. Sara is a cafe owner, Roastery owner, Educator, consultant, and trainer in Addis Ethiopia. She co-owns Cherish Cafe and YA Coffee Roasters.In this series of the podcast, Sara talks us through "The Sustainability of Coffee in Ethiopia".In this episode of the podcast series, Sara and Lee discuss the significant role of women in the coffee industry in Ethiopia. Sara emphasizes the need to empower women at the grassroots level to achieve sustainability and success in the industry. This conversation highlights the cultural significance of coffee in Ethiopia and the potential for tourism, while also addressing the challenges and opportunities for women in the coffee supply chain.Connect with Sara Yirga here:https://www.linkedin.com/in/sara-yirga-8b13831ba/ https://www.instagram.com/yacoffeeroasters/ •••••••••••••••••••••••••••••••• The Daily Coffee Pro by Map It Forward Podcast Host: Lee Safar https://www.mapitforward.coffee https://www.instagram.com/mapitforward.coffee https://www.instagram.com/leesafar ••••••••••••••••••••••••••••••••

Discover how Tami and Kavita's vision for Free Cafe emerged in 2018 and Wagon Coffee Roastery in 2020. Later, they talked about how their dedication to creating a safe space for individuals in recovery has shaped their mission. From navigating the intricacies of starting a business to fostering a culture of inclusivity and support, they offer invaluable insights into the intersection of entrepreneurship and social impact. If you're looking for a supportive community, feel free to check them out. If you want to give, ask them how you can help. Find their socials https://www.freerecoverycommunity.com/ @wagoncoffeeroasters https://www.instagram.com/wagoncoffeeroasters @freerecoverycommunitycafe https://www.instagram.com/freerecoverycommunitycafe

This is the 2nd in a 5-part series on The Daily Coffee Pro Podcast by Map It Forward with first-time guest from Ethiopia, Sara Yirga. Sara is a cafe owner, Roastery owner, Educator, consultant, and trainer in Addis Ethiopia. She co-owns Cherish Cafe and YA Coffee Roasters.In this series of the podcast, Sara talks us through "The Sustainability of Coffee in Ethiopia".In this episode of the podcast series, Sara and Lee discuss the concept of ethical sourcing in the coffee industry and its impact on the livelihood of producers, particularly in Ethiopia. They explore the challenges faced by producers, the need for fair compensation, and initiatives to improve the quality of coffee to ensure better returns. This conversation also delves into the role of women in coffee production and the importance of providing support and resources for their long-term sustainability.Connect with Sara Yirga here:https://www.linkedin.com/in/sara-yirga-8b13831ba/ https://www.instagram.com/yacoffeeroasters/ •••••••••••••••••••••••••••••••• The Daily Coffee Pro by Map It Forward Podcast Host: Lee Safar https://www.mapitforward.coffee https://www.instagram.com/mapitforward.coffee https://www.instagram.com/leesafar ••••••••••••••••••••••••••••••••

This is the first in a 5-part series on The Daily Coffee Pro Podcast by Map It Forward with first-time guest from Ethiopia, Sara Yirga. Sara is a cafe owner, Roastery owner, Educator, consultant, and trainer in Addis Ethiopia. She co-owns Cherish Cafe and YA Coffee Roasters.In this series of the podcast, Sara talks us through "The Sustainability of Coffee in Ethiopia".In this first episode of the podcast series, Sara and Lee discuss the stakeholders, coffee culture, and supply chain in Ethiopia. Sara provides insights into the coffee industry, including the major stakeholders such as producers, labor force, collection centers, cooperative unions, and various government bodies. The discussion also covers the cultural significance of coffee in Ethiopian society and sets the stage for exploring the longevity of coffee producers in the supply chain in the next episode.Connect with Sara Yirga here:https://www.linkedin.com/in/sara-yirga-8b13831ba/ https://www.instagram.com/yacoffeeroasters/ •••••••••••••••••••••••••••••••• The Daily Coffee Pro by Map It Forward Podcast Host: Lee Safar https://www.mapitforward.coffee https://www.instagram.com/mapitforward.coffee https://www.instagram.com/leesafar ••••••••••••••••••••••••••••••••

Hour 2 of The Drew Mariani Show on 2-5-24 Brad Fassbender joins Drew in-studio for a look at his company's premium, mission driven, sustainably farmed, directly sourced coffee:  Guadalupe Roastery – GuadalupeRoastery

As a roaster your career can go through many different unique phases, all of which will tech you different things about the craft, the business, leadership, and even entrepreneurship. Not least among the things you learn is how to use both resources and constraints as opportunities to serve others and grow as a roaster. These are the kinds of experiences that today's guest has had in the industry and today we will explore those career phases and what they taught him. I am so pleased to welcome Leigh Wetzle, Cofounder and roaster for Cedar coffee to Rate of Rise!  Leigh Wentzel is Co-founder and Head roaster for Cedar Coffee Roasters. He have been in the industry since 2014 so coming up to 10 years spent the majority of his coffee career working for Rosetta Roastery in various roles.    Leigh started as a coffee delivery driver/part-time barista transitioned to full-time barista, head barista/cafe manager, and ended up as their roaster and roastery manager. Along the journey, they won Roastery of the Year 2018 and 2019 with Rosetta and then last year we won Best New Roastery with Cedar Coffee Roasters In this conversation we discuss the lessons learned going from new roaster, roastery manager, starting Cedar, renting time on someone else's roaster, and now what is going into planning Cedar's own roastery. Links: https://cedarcoffeeroasters.com/ @cedarcoffeeroasters Related episodes: 361: Managing Roastery Relationships and Logistics w/ Corey Turner of Andytown Coffee Roasters 452: Championing the Customer Experience in Coffee w/ 3x SA Barista Champion, Winston Douglas Thomas of Cedar Coffee 285 : Better Systems, Better Connections w/ Jon Ewald of RoasterTools RoR #3: Making Contingency Planning a Reality w/ Andi Trindle Mersch of Philz Coffee 246 : Selecting a Wholesale Coffee Provider Subscribe to Roast Magazine! https://www.roastmagazine.com/subscribe Visit www.roastertools.com for the best software to help you run a roastery!